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Eggplant Casserole




Source of Recipe


unknown


List of Ingredients




1 medium eggplant, cubed in 1" squares (5-6 cups)
2 cups water
3 tablespoons butter
1 clove garlic, minced
1 pinch dried thyme
1 tablespoon flour
2/3 cup milk
1 cup sharp cheese, shredded
1 cup tomato, finely chopped
2 egg yolks, beaten
2 egg whites, beaten

Recipe



Cook eggplant in the two cups of water until it is soft.
Meanwhile, make the cheese sauce. Begin by melting the
butter in another saucepan. Sauté the garlic in the butter a
few minutes until it softens, then whisk the milk into the
flour and add it to the butter, stirring frequently until
the mixture thickens. Add the thyme and the cheese, cooking
on low heat until the cheese melts. I usually use cheddar
(white--orange just looks funny), Monterey Jack or a mixture
of the two. Once the cheese has melted, remove the sauce
from the heat. When it is cool enough to not cook the egg
yolks stir them in.

Next, drain the eggplant and mash it--try using a potato
masher.

Stir in the tomatoes, then add the cheese sauce, stirring
until everything is well mixed. Whip the egg whites until
they are stiff and then fold them into the eggplant/sauce
mixture.
Pour the whole shebang into a sprayed 9" pie plate and bake
at 350°F oven for 30 minutes, then turn the oven up to 400°
and bake for another 15 minutes for the essential crusty
top. This recipe serves six as a side dish, and it also
freezes well. Just prepare it up to the baking stage, cover
and freeze. To cook, thaw it and bake as usual.