Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, eggplant soufflé with cheeses and sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Eggplant soufflé with cheeses and sauce. Eggplant is sauteed, then coated in a spicy sweet sauce. Place the eggplant cubes into a large bowl, and sprinkle with salt.
Eggplant soufflé with cheeses and sauce is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Eggplant soufflé with cheeses and sauce is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have eggplant soufflé with cheeses and sauce using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant soufflé with cheeses and sauce:
- Make ready fresh eggplants
- Take milk
- Take eggs
- Prepare grated feta cheese
- Make ready grated yellow soft cheese
- Make ready salt - pepper
- Get For the sauce
- Prepare tomatoes peeled and cut into cubes
- Prepare onion, grated
- Make ready garlic
- Get bay leaf
- Prepare little parsley, finely chopped
- Get little thyme or oregano
- Prepare oil
Boil the potatoes in a large pot of boiling water. Then peel and mash them with a fork in a bowl. Cook the diced eggplants along with well sautéed onions and when cooked add them to. There's no need to beat egg whites for this soufflé; it rises nicely with whisked eggs and egg whites.
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.
Expected more flavor from the parmasean cheese. Cooking up some eggplant with pesto, my Greek appetizer, cheese sauce and Parmesan cheese. 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.
So that’s going to wrap this up for this special food eggplant soufflé with cheeses and sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to eggplant soufflé with cheeses and sauce cooking. Go on get cooking!
