Recipe of Perfect Eggplant soufflé with cheeses and sauce

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, eggplant soufflé with cheeses and sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Eggplant soufflé with cheeses and sauce is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Eggplant soufflé with cheeses and sauce is something which I’ve loved my entire life.

This smoky-flavored peppery soufflé is more rustic than most. Since it's also more dense, cook it in a large shallow dish; that will make it rise quickly and evenly and give it a large, crisp top. There's no need to beat egg whites for this soufflé; it rises nicely with whisked eggs and egg whites. For overnight preparation, assemble and refrigerate the night before.

To begin with this recipe, we have to prepare a few components. You can cook eggplant soufflé with cheeses and sauce using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Eggplant soufflé with cheeses and sauce:

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

The eggplant and vegetables are roasted then layered in a baking dish with the sauce and melty mozzarella cheese. Eggplant is sauteed, then coated in a spicy sweet sauce. I replaced most of the sugar with splenda (diabetic here!)and it turned out really yummy. I will definitely be making this regularly.

Steps to make Eggplant soufflé with cheeses and sauce:

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.

I replaced most of the sugar with splenda (diabetic here!)and it turned out really yummy. I will definitely be making this regularly. Boil the potatoes in a large pot of boiling water. Then peel and mash them with a fork in a bowl. Make white sauce (with butter, flour and milk).

So that is going to wrap this up for this exceptional food eggplant soufflé with cheeses and sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!