Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, eggplant soufflé with cheeses and sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Eggplant soufflé with cheeses and sauce is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Eggplant soufflé with cheeses and sauce is something which I have loved my whole life. They’re nice and they look wonderful.
Peel and diced eggplant and boil, then set aside. Make white sauce (with butter, flour and milk). Add cheese and beaten egg yolk to white sauce.
To get started with this recipe, we must prepare a few components. You can have eggplant soufflé with cheeses and sauce using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Eggplant soufflé with cheeses and sauce:
- Make ready 1 kg fresh eggplants
- Take 1/2 l milk
- Make ready 3 eggs
- Prepare 100 g grated feta cheese
- Make ready 100 g grated yellow soft cheese
- Get salt - pepper
- Make ready For the sauce
- Make ready 1/2 kg tomatoes peeled and cut into cubes
- Prepare 1 onion, grated
- Take 2 cloves garlic
- Prepare 1 bay leaf
- Make ready 1 little parsley, finely chopped
- Take 1 little thyme or oregano
- Get oil
Beat egg whites and fold into mixture. Toss flour and bread crumbs with cheese and add to other ingredients. Pour in greased casserole, top with additional bread crumbs or French fried onions if desired. After cooling, turn the molds out onto plates over a base of tomato sauce.
Steps 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.
You can use breasts of chicken sliced as substitution for the veal. Sauté the onion, tomato and the eggplant in the olive oil. Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. A deluxe version of eggplant Parmesan is layered like a lasagna with panko-breaded eggplant slices, Italian-blend cheese, and Parmesan cheese in prepared pasta sauce. The eggplant is cubed and cooked with a tasty combination of cheese, eggs, bread crumbs, garlic, and chopped vegetables.
So that is going to wrap this up for this special food eggplant soufflé with cheeses and sauce recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
