Eggplant Souffle

• 2 large eggplants
• 1 large bay leaf
• 1 Tbsp. butter
• 1/2 c. milk
• 1/8 tsp. pepper
• 1 c. bread crumbs
• 2 tsp. salt
• 2 whole cloves
• 2 eggs, slightly beaten
• 1/2 tsp. salt
• 1 c. grated cheese
• 2 Tbsp. buttered bread crumbs

1. Peel and slice eggplants.
2. Cook in 2 quarts boiling water with salt, bay leaf and cloves for about 20 minutes or until tender. Drain and discard bay leaf and cloves.
3. Mash eggplants in bowl and add butter, eggs, milk, seasonings, grated cheese and unbuttered bread crumbs.
4. Stir well.
5. Place in greased baking dish.
6. Sprinkle top with buttered crumbs.
7. Bake in moderate oven (350u0b0 to 375u0b0) until firm and brown on top, 15 to 20 minutes.
8. Serve at once. Serves 6.

eggplants, bay leaf, butter, milk, pepper, bread crumbs, salt, cloves, eggs, salt, grated cheese, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438464 (may not work)