Source: dLife

An eggplant casserole with a light and airy puffed crust topped with minted sour cream.

Servings

1 cooking spray
2 Eggplant, fresh, whole, peeled , cut into 3/4 inch slices
0.25 cup fresh chopped onion
1 large garlic cloves , minced
0.25 cup reduced fat grated parmesan cheese
2 tbsp fresh lemon juice
0.5 tsp salt
0.25 tsp black pepper
4 eggs , separated
1 egg whites
1 cup fat free sour cream
3 tbsp fresh mint (or 1 tsp dried)
1 pinch salt
1 pinch white pepper

1 Preheat oven to 350 degrees F.
2 Heat a cooking spray coated frying pan over medium heat. Saute eggplant 3 to 5 minutes or until golden on bottom.
3 Coat tops of eggplant with cooking spray and flip. Cook until golden on bottom.
4 Slice eggplant into coarse pieces. Stir in onions, garlic, cheese, lemon juice, salt, and pepper.
5 Whisk egg yolks in a bowl until thick and yellow, about 5 minutes. Using electric beaters, whip egg whites until stiff peaks form.
6 Mix yolks into eggplant mixture and fold eggplant mixture into egg whites.
7 Spoon mixture into a 2 quart soufflé dish. Bake 30 minutes until puffed and golden. Top with Minted Sour Cream.
8 Minted Sour Cream - Whisk together sour cream, mint, salt, and pepper. Chill until ready to serve.

Use fresh tomato and basil sauce as a substitute for the mint sauce.