Parmesan and Eggplant Soufflé

Name: Parmesan and Eggplant Soufflé
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 larges egg whites; 946 milliliters (1-inch) cubed eggplant (about 1 pound); 4 larges eggs; 473 milliliters fat-free milk; 59 milliliters 1.1 ounces all-purpose flour (about; 0 teaspoons ground red pepper; 1 Tbsp chopped fresh oregano; 5 Tbsps grated fresh Parmigiano-Reggiano cheese, divided; 237 milliliters chopped red bell pepper (about 1 medium); 118 milliliters chopped red onion; 1 teaspoons salt, divided

Parmesan and Eggplant Soufflé might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 205 calories, 16g of protein, and 6g of fat. Head to the store and pick up egg whites, salt, onion, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes. Eggplant Souffle Au Gratin, Herbed Eggplant (Aubergine) Souffle, and Parmesan Cheese Souffle are very similar to this recipe.

Instructions

Preheat oven to 35

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Oven

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add eggplant, bell pepper, and onion; saut 5 minutes or until tender. Stir in 1/4 teaspoon salt; saut 5 minutes. Set aside.

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Bell Pepper

Eggplant

Onion

Salt

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Place flour in a medium saucepan; add milk, stirring with a whisk. Bring to a boil over medium heat, and cook milk mixture for 1 minute or until thick, stirring constantly.

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All Purpose Flour

Milk

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Sauce Pan

Whisk

Add 3 tablespoons cheese, stirring until cheese melts.

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Cheese

Remove from heat; stir in remaining 1/4 teaspoon salt and ground red pepper.

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Ground Cayenne Pepper

Salt

Let stand for 15 minutes.

Combine eggs and egg whites in a medium bowl, stirring with a whisk. Stir in oregano. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Fold in eggplant mixture; pour into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Egg Whites