There's no need to beat egg whites for this soufflé; it rises nicely with whisked eggs and egg whites. For overnight preparation, assemble and refrigerate the night before. Pull the baking dish out of the refrigerator as the oven preheats, and bake as instructed.
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.
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.
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.
I have to agree with the reviews that this recipe didn't quite measure up. I followed the suggestions posted by umyousuf and roasted the eggplant, used Gruyere, portobellos and 2% evaporated milk. But the flavor and texture just wasn't a winner. The calorie count and serving portion make it a good dieting option - but I don't think I'll be making this recipe again.
Could tell at a glance this needed flavor boosting, so added garlic and a bit of white wine to the vegetable saute, crushed red pepper, doubled the fresh oregano and added a 1/4 cup of chopped fresh basil. Served it as a side dish with the CL feta-stuffed turkey burgers. My husband loved it and ate seconds. However, I found it okay but not thrilling--still a little bland. It was more flavorful this morning when I ate the leftovers warmed up in the toaster oven for breakfast. I think it would make a great quiche filling, but as a stand alone, there's still something missing.
So, must preface with the usual "yes, I changed a few things". However, I believe to the better: as a person who cooks with eggplant frequently, I can tell you its flavor is increased tremendously if it is grilled/roasted vs. simply sauteed in (its unthinkable in Mideast cuisine to do otherwise). So I did just that: basted it with some olive oil, salt and pepper...in oven for 20 minutes, then continued with recipe. Also added chopped portabella shrooms cuz they were on hand; subbed a Gruyere type swiss cheese for the parm (also on hand), and 1 cup evaporated milk for the regular. FAN-FRICKIN-TASTIC-even my kids wolfed it down.
I didn't really like how this came out - it didn't rise at all. Maybe it would have if I'd cooked it longer, not sure. It was more like an omelette, but the texture was kind of unpleasant. It needed a stronger parmesan flavor and other spices.
I agree with other reviewers about the cooking time if you made it the night before-- I added almost 35 minutes to my cook time because the top wasn't setting. I subbed the eggs for egg beaters and egg beater egg whites. I enjoyed the meal with hot sauce on top. This would be great as a 'light' dinner or, maybe, a great brunch option.
The recipe just didn't ring any bells for us. Was expecting a bigger flavor but it just wasn't there. The egg mixture tasted okay. Expected more flavor from the parmasean cheese. This is one of the very few CL recipes that my family and I didn't like.
I would caution anyone who makes it the night before to add at least 25 additional minutes to the cooking time.