Eggplant Souffle Au Gratin

Okay. This is now my Number One go-to recipe for using up extra vegetables. I made it pretty much as written; Italian blend cheese instead of American, and panko for the Ritz crumbs. Because that's what I had. In addition, of course, to the heaps of sliced eggplant that didn't fit into the Christmas Eve casserole. Don't have THEM anymore. But if I did, I'd be making another Souffle au Gratin ASAP.

I modified this recipes slightly...I didn't have american cheese so I used cheddar. I also added minced chives and a dash of cayenne pepper. It turned out delicious! I used Jujubegirl's idea of the immersion blender and it was quick and easy!

Yum! We are big fans of eggplant and this casserole is a great new way to serve it up. I used two medium eggplants because I couldn't find any good large ones. Makes a nice big casserole so you can either feed a lot of people or have some yummy leftovers (which is what I like to do!) The cheese and crackers on top give it some nice texture, since the eggplant mixture is mashed. When I drained the eggplant, I used my immersion blender to do the mashing, which made very quick work of it. Easy to put together!

This was excellent. I used twice as much eggplant & less cheese & butter. My husband who does not like eggplant told me to make it again.

We love eggplant made this way, this was a good one, mashing the eggplant helps to totally disguise it if you are feeding non-eggplant lovers! Easily made, I enjoyed the use of cracker crumbs as a topping, not having Ritz crackers I used crumbled rice crackers. Very good loof, thank you!