Ingredients:

• 1 medium eggplant
• 2 cups of water
• 2 eggs
• 1 tablespoon of grated white onion
• 2 tablespoons of melted butter
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper

Preheat oven to 350. Peel and cut 1 medium eggplant into 1-inch cubes. Bring 2 cups of water & 1 teaspoon of salt to a boil in a heavy saucepan. Add eggplant, simmer, covered, 10 minutes. Drain and mash. You should have about 1 1/2 cups of pulp.

Cut crusts off 1 slice of white bread. Soak bread in 3/4 cup of milk.

Add to the milk and bread:

• 2 beaten eggs
• 1 tablespoon of grated white onion
• 2 tablespoons of melted butter
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper
• Eggplant Pulp

Mix well, and pour into 1-quart buttered baking dish. Bake at 350 degrees on the middle rack until souffle seems “set” in the middle, 30-45 minutes.