Ingredients:
- 1 large eggplant, peeled and cubed
- 1 teaspoon grated onion
- 1/8 teaspoon salt and pepper to taste
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/4 cups milk
- 1 green pepper, chopped
- 3/4 cup grated sharp cheese
- 4 tablespoons chili sauce
- 2 egg yolks, slightly beaten
- 2 egg whites, stiffly beaten
Preparation:
Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain. Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended. If needed, add additional salt. Continue cooking over low heat, stirring, until thickened. In a bowl, combine sauce, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant. Fold in stiffly beaten egg whites. Bake in buttered casserole 40 minutes at 350°. Serves 6.