Recipe of Speedy Eggplant soufflé with cheeses and sauce

Hello everybody, I hope you’re having an incredible 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 am going to make it a bit unique. This is gonna smell and look delicious.

Eggplant soufflé with cheeses and sauce is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Eggplant soufflé with cheeses and sauce is something that I’ve loved my entire life. They’re fine and they look wonderful.

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 get started with this 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:

1. Take 1 kg fresh eggplants
2. Make ready 1/2 l milk
3. Make ready 3 eggs
4. Prepare 100 g grated feta cheese
5. Make ready 100 g grated yellow soft cheese
6. Prepare salt - pepper
7. Make ready For the sauce
8. Prepare 1/2 kg tomatoes peeled and cut into cubes
9. Take 1 onion, grated
10. Make ready 2 cloves garlic
11. Make ready 1 bay leaf
12. Get 1 little parsley, finely chopped
13. Get 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’s going to wrap it up with this special food eggplant soufflé with cheeses and sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!