Parmesan and Eggplant Soufflé

Ingredients

• Cooking spray
• 4 cups (1-inch) cubed eggplant (about 1 pound)
• 1 cup chopped red bell pepper (about 1 medium)
• 1/2 cup chopped red onion
• 1/2 teaspoon salt, divided
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 2 cups fat-free milk
• 5 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
• 1/8 teaspoon ground red pepper
• 4 large eggs
• 3 large egg whites
• 1 tablespoon chopped fresh oregano
• Chopped fresh parsley (optional)

Preparation

1. 1. Preheat oven to 350°.
2. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant, bell pepper, and onion; sauté 5 minutes or until tender. Stir in 1/4 teaspoon salt; sauté 5 minutes. Set aside.
3. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; add milk, stirring with a whisk. Bring to a boil over medium heat, and cook milk mixture for 1 minute or until thick, stirring constantly. Add 3 tablespoons cheese, stirring until cheese melts. Remove from heat; stir in remaining 1/4 teaspoon salt and ground red pepper. Let stand for 15 minutes.
4. 4. Combine eggs and egg whites in a medium bowl, stirring with a whisk. Stir in oregano. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Fold in eggplant mixture; pour into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with the remaining 2 tablespoons cheese. Bake at 350° for 30 minutes or until puffy and set. Garnish with parsley, if desired. Serve immediately.