Eggplant Soufflé

Preparing the Eggplants Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until soft. Let cool and scoop out the flesh into a bowl. Discard the skins.

Making the Soufflé Mixture In a large bowl, combine the eggplant flesh, eggs, Parmesan cheese, bread crumbs, milk, and nutmeg. Season with salt and pepper. Mix until well combined.

Preparing the Soufflé Dish Preheat the oven to 375°F (190°C). Grease a soufflé dish with butter and coat with bread crumbs, tapping out the excess.

Making the Sauce In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the cream and broth. Cook, stirring constantly, until the sauce thickens. Stir in the Gruyère cheese and season with salt and pepper.

Baking the Soufflé Fold the soufflé mixture into the prepared dish. Bake for 30-35 minutes until puffed and golden. Serve immediately, garnished with parsley, extra Parmesan cheese, and the creamy sauce on the side.