Eggplant Souffle'

eggplant_frit

1 medium eggplant, drained, cooked and mashed

1 cup bread crumbs

1 tablespoon butter

1 medium onion, minced

2 egg yolks

1/2 to 3/4 cup milk

2 egg whites, beaten

buttered bread crumbs

Salt and pepper to taste

Combine eggplant, bread crumbs, butter and onion. Season to taste with salt and pepper. Combine egg yolks and milk and stir into eggplant mixture. Beat the egg whites until stiff but not dry, and fold into the mixture. Turn into a buttered casserole dish. Sprinkle the top with buttered bread crumbs. Bake in a moderate oven (325 F.) for 45 minutes.