1 large eggplant
2 tablespoons of butter
2 tablespoons of flour
salt and pepper to taste
1 cup of milk
1/2 cup of grated Parmesan cheese
1 tablespoon of ketchup
2 cloves of garlic, finely chopped
2 eggs, separated
1 large eggplant
2 tablespoons of butter
2 tablespoons of flour
salt and pepper to taste
1 cup of milk
1/2 cup of grated Parmesan cheese
1 tablespoon of ketchup
2 cloves of garlic, finely chopped
2 eggs, separated
Peel the eggplant and cut it into small cubes
Cook in a little boiling water until tender
Drain well and pass through a sieve
Melt butter or margarine, add flour, salt, and pepper
Mix well
Add milk gradually and cook stirring constantly until thickened
Add Parmesan cheese and stir well until melted
Add ketchup, garlic, eggplant, and lightly beaten eggs
Mix carefully
Beat egg whites until stiff and fold into the mixture above carefully
Pour into a greased 2-liter baking dish
Bake in a moderate oven (preheated to 350°F) for about 50-60 minutes or until puffed and golden brown.
