Ingredients

2 Tbsp. butter
1 medium stalk celery diced
1 Tbsp. unbleached white flour
1 Tbsp. minced fresh basil
1/2 C. whole or low fat milk
1/2 C. fresh soft bread crumbs
eggs, separated room temp.
1 medium onion finely chopped
1 cloves garlic minced
2 Tbsp. minced fresh parsley
1/2 tsp. dried thyme
1 large eggplant peeled and diced
1 C. grated white cheese *
1 dash cayenne pepper
* firmly packed grated mild white cheese of your choice

Cooking Instructions

Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and sauté over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and sauté, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well oiled 1 1/2 quart baking casserole or souffle pan. Bake for 40 45 minutes, or until puffed and golden brown. Let the soufflé sit for 5 minutes, then serve at once.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)