Ingredients Jump to Instructions ↓

  1. 1 eggplant (about 1 lb)

  2. 2 tablespoons olive oil

  3. 2 cups peeled, cooked tomato es and liquid

  4. 1 tab lemon juice

  5. salt and peper to taste

  6. 1/4 cup cream

  7. 1 1/2 lbs zucchini

  8. 1 teaspoon sale

  9. 1/2 butter

  10. 1/2 cup chopped onion s

  11. cup flour

  12. 1 cup mild 4 egg s, separated

  13. 1/2 cup grated parmesan chees

  14. 3 tab fine dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Peel eggplant and grate coarsely. Saute for 15 minutes in oil, stirring occasionally. Add tomatoes and lemon juice, cook and stir until thick. Add cream, continue cooking until thick. Season to tate with salt and pepper Meanwhile grate raw zucchini and tass with salt. Drain in colander for 20 minutes. squeeze out excess moisture. Melt butter and saute the onions. Add flour and stir for 6 minutes or until flour is golden. Add milk, stir until smooth and thick. Remove from heat and cool 5 minutes. Beat in 4 egg yolks, zucchini and cheese. Beat whites until stiff and fild into zucchini mixture. Butter a jelly roll pan and sprinkle it with dry bread crumbs. turn zucchini mixture into pan and bake in a preheated 375 degree oven for 15 minutes or until souffle starts to come away from the sides. Turn out on a towel or waxed paper and spread the filling. roll up lengthwise and slice at table.


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