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Eggplant Casserole Souffle
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 109.2
Total Carbs 13.0 g
Dietary Fiber 4.1 g
Sugars 5.2 g
Total Fat 3.3 g
Saturated Fat 1.1 g
Unsaturated Fat 0.4 g
Potassium 324.9 mg
Protein 7.4 g
Sodium 266.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 each  Eggplant, fresh, whole, peeled
0 1/4 cup  fresh chopped onion
1 each  large garlic cloves
0 1/4 cup  reduced fat grated parmesan cheese
2 tbsp  fresh lemon juice
0 1/2 tsp  salt
0 1/4 tsp  black pepper
4 each  eggs
1 each  egg whites
1 cup  fat free sour cream
3 tbsp  fresh mint
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.

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