Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, eggplant soufflé with cheeses and sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplant soufflé with cheeses and sauce. 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.
Eggplant soufflé with cheeses and sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Eggplant soufflé with cheeses and sauce is something that I have loved my entire life.
To get started with this particular recipe, we have to first 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:
- Get 1 kg fresh eggplants
- Make ready 1/2 l milk
- Take 3 eggs
- Take 100 g grated feta cheese
- Get 100 g grated yellow soft cheese
- Prepare salt - pepper
- Take For the sauce
- Take 1/2 kg tomatoes peeled and cut into cubes
- Prepare 1 onion, grated
- Make ready 2 cloves garlic
- Make ready 1 bay leaf
- Get 1 little parsley, finely chopped
- Make ready 1 little thyme or oregano
- Get 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. Cook eggplant with onion, drain well. Mix eggs, cheese and soup, Worcestershire, and sage.
Instructions to make Eggplant soufflé with cheeses and sauce:
- 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.
- Prepare the sauce using 1/2 cup water, salt and pepper.
- Strain the eggplants and fry them lightly.
- Place them on paper towels to drain.
- Make a layer with the eggplants in a baking tray and add the cheeses on top.
- Beat the eggs with the milk and pour over the eggplants.
- Season lightly with salt and pepper.
- Bake at 200°C until the cheeses are golden brown and the milk and eggs are absorbed.
- When it is cooked, set it aside to cool and then turn it upside down on a platter.
- Finally, pour the tomato sauce on top.
Pour into lightly greased baking dish; top with Parmesan cheese, and. 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. Place half the eggplant on broiler rack, coat with nonstick spray.
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