How to Prepare Tasty Eggplant soufflé with cheeses and sauce

Eggplant soufflé with cheeses and sauce. I subbed the eggs for egg beaters and egg beater egg whites. I enjoyed the meal with hot sauce on top. Expected more flavor from the parmasean cheese.

Then peel and mash them with a fork in a bowl. Cook the diced eggplants along with well sautéed onions and when cooked add them to. This eggplant casserole is made with eggplant, bell peppers, mushrooms, and spaghetti sauce. You can have Eggplant soufflé with cheeses and sauce using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Eggplant soufflé with cheeses and sauce

1. It's 1 kg of fresh eggplants.
2. You need 1/2 l of milk.
3. It's 3 of eggs.
4. You need 100 g of grated feta cheese.
5. It's 100 g of grated yellow soft cheese.
6. You need of salt - pepper.
7. It's of For the sauce.
8. Prepare 1/2 kg of tomatoes peeled and cut into cubes.
9. You need 1 of onion, grated.
10. Prepare 2 cloves of garlic.
11. You need 1 of bay leaf.
12. Prepare 1 of little parsley, finely chopped.
13. You need 1 of little thyme or oregano.
14. Prepare of oil.

Serve it with hot cooked pasta and a tossed salad. The eggplant and vegetables are roasted then layered in a baking dish with the sauce and melty mozzarella cheese. It's a delicious way to enjoy eggplant! In Provence, goat cheese or eggplant are excellent additions.

Eggplant soufflé with cheeses and sauce step by step

1. Cut the eggplants into round slices, wash, salt them and set them aside in a strainer for 1-2 hours so that they let out their liquids..
2. Prepare the sauce using 1/2 cup water, salt and pepper..
3. Strain the eggplants and fry them lightly..
4. Place them on paper towels to drain..
5. Make a layer with the eggplants in a baking tray and add the cheeses on top..
6. Beat the eggs with the milk and pour over the eggplants..
7. Season lightly with salt and pepper..
8. Bake at 200°C until the cheeses are golden brown and the milk and eggs are absorbed..
9. When it is cooked, set it aside to cool and then turn it upside down on a platter..
10. Finally, pour the tomato sauce on top..

Savory soufflés are usually served by themselves, but sweet soufflés often have a sauce on the side, to be poured into the center of the soufflé after you've dug in your spoon. This savory cheese soufflé is easy to make and practically foolproof—we promise it will rise to lofty and flavorful heights. Mustard and cayenne pepper/hot sauce add subtle flavor to the soufflé but are not absolutely necessary. Cream of tartar is not required, but. For the Orange Sauce: ½ cup sour cream. ¼ cup orange juice.

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