Baked Eggplant

Dewonna LaFleur

  • 1 eggplant
  • 1/4 cup butter
  • 2 Tbsp flour
  • 2/3 cup milk
  • 1 cup cheese
  • 1 cup cracker crumbs
  • 1 cup tomatoes
  • 2 eggs, separated
  • Salt to taste

Peel and dice eggplant. Cook in a little water until tender over low heat. Make a cream sauce with butter, flour and milk. Add cheese and melt over low heat. Drain eggplant and mash it. Add cracker crumbs, tomatoes, beaten egg yolks and salt. Mix together with cream sauce and fold in beaten egg whites and bake at 350° for 30 minutes. Serve at once.

Serves 6 people.





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