Eggplant Soufflé 2 Serves 6
Prep eggplant: Cut eggplant into thick slices and place on layer of paper towels. Sprinkle kosher salt all over both sides of the eggplant and let sit for at least 30 minutes, preferably an hour. With a damp towel or rag, wipe away excess salt on eggplant. Cut into ½–in. to 1-in. cubes.
Saute veggies: Preheat oven 400˚F. Butter mold and sprinkle with cheese. Heat oil in a skillet over medium heat. Add 1 c. eggplant, diced pepper and onion and sauté until tender, about 10 minutes. Season with oregano, salt and pepper. Set aside. Meanwhile, warm milk in small saucepan on stovetop.
Make béchamel: Melt butter in skillet. Whisk in flour, stirring 2 minutes to combine. Whisk in hot milk, and season with salt and pepper. Bring mixture to a boil, whisking all the while. Boil for one minute until thickened. Remove from heat, stir in red pepper flake.
Separate eggs. Stir yolks into cooling milk mixture, whisking with each addition. Stir in veggies. NOTE: Sauce can be prepared ahead to addition of egg yolks. Dot the top with butter or place plastic wrap on top to prevent a film from forming.
Fold in egg whites and bake: Whip egg whites and a pinch of salt until stiff with a hand mixer or stand mixer. Stir a quarter of the egg whites into the yolk-milk mixture, followed by all but 1-2 Tbs. of the parmesan. Working in three batches, fold in the rest of the egg whites. Turn mixture into mold. Sprinkle with leftover cheese. Put soufflé on middle rack in oven and immediately drop the temperature to 375˚F. Cook for 20 to 25 minutes, without opening oven. When a long skewer comes out clean and the top is puffed and brown, the soufflé is ready. Serve immediately.
NOTE: It is possible to keep the soufflé warm and mostly puffed in a still-warm oven for about 20 to 30 minutes. Simply turn off the heat and leave the soufflé in the oven.
1 medium sweet (Vidalia) onion, diced
1 red pepper, diced
1 medium eggplant
½ Tbs. oregano
3.5 Tbs. butter
¼ c. flour
2 c. low-fat milk
½ tsp. red pepper flake
7 egg whites
6 egg yolks
¼ c. Swiss cheese
½ c. plus 3 Tbs. Parmigiano Reggiano or high-quality Parmesan