Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, eggplant soufflé with cheeses and sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little 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 simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Eggplant soufflé with cheeses and sauce is something which I have loved my entire life. They’re nice and they look wonderful.
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.
To get started with this particular 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:
- Get 1 kg fresh eggplants
- Get 1/2 l milk
- Make ready 3 eggs
- Get 100 g grated feta cheese
- Get 100 g grated yellow soft cheese
- Take salt - pepper
- Prepare For the sauce
- Get 1/2 kg tomatoes peeled and cut into cubes
- Get 1 onion, grated
- Take 2 cloves garlic
- Prepare 1 bay leaf
- Get 1 little parsley, finely chopped
- Prepare 1 little thyme or oregano
- Make ready oil
This eggplant casserole is made with eggplant, bell peppers, mushrooms, and spaghetti sauce. 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. It's a delicious way to enjoy eggplant!
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.
Cook eggplant with onion, drain well. Mix eggs, cheese and soup, Worcestershire, and sage. Incredibly delicious, juicy and flavorful eggplant boats stuffed with sauce. I subbed the eggs for egg beaters and egg beater egg whites. I enjoyed the meal with hot sauce on top.
So that’s going to wrap it up for this special food eggplant soufflé with cheeses and sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
