Sunday Souffle

Ingredients

EVOO or cooking spray
4 cups (1-inch) cubed eggplant
1 cup chopped red bell peppers (I like the baby sweet peppers more)
1/2 cup chopped red onion
1/2 tsp salt, divided (I don't ever use salt so it is not a necessity)
1/4 cup non-bleached all-purpose flour
2 cups organic 1% milk (you can use your fat free milk of your choice)
1 cup grated Parmesan-Reggaino cheese, divided
1/8 tsp fresh ground pepper
4 large organic eggs
3 organic egg whites
1TBSP chopped fresh oregano
1 TBSP chopped fresh basil

Directions

Preheat oven to 350
Heat a large nonstick skillet over medium-high heat.  Coat pan with EVOO or cooking spray.  Add eggplant, peppers and onions; saute 5 minutes or until tender.  Stir in salt and saute another 5.  Set asidew.

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.  Add half of the cheese and stir until melted.  Let stand for15 minutes (add salt if desired)

Combine eggs and egg whites in a medium bowl, stirring with wisk.  Stir in oregano and basil and ground pepper.  Gradually add hot milk mix to egg mix, stirring constantly with a whisk.  Fold in eggplant mix; pour into an 11x7in glass, ceramic or stoneware dish.  Sprinkle with remaining cheese.  Bake at 350 for 30 minutes or until puffy and set.  Garnish with fresh chopped parsley, if desired.  Serve immediately.

DIG IN!!!!!

Yields 4 servings
270 calories/serving