Preparation:
Preheat the oven to 425 degrees. Spray a baking sheet with nonstick vegetable coating and set aside. Slice the eggplants in half lengthwise, and sprinkle the inside of each half with a little salt. Allow the eggplant to sweat on paper towels for about 20 minutes. Place the eggplant cut side down on the prepared baking sheet and bake for 40 minutes, until quite soft. Remove the eggplant from the oven and scoop out the pulp. Discard the skins and set pulp aside. Heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper and saute for about 15 minutes, or until onion is translucent. Add the eggplant pulp and the oregano to the skillet, and saute for 10 more minutes. Transfer the hot vegetables to a bowl and beat in, with an electric mixer, the egg yolk, lemon juice, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt, and the pepper. Cover the bowl and place the eggplant mixture in the refrigerator to cool. Spray a 1-quart souffle dish with nonstick vegetable coating and sprinkle with the bread crumbs. Whip the egg whites until stiff and carefully fold them into the cooled eggplant mixture. Turn into the prepared dish and sprinkle the top with the remaining 1 tablespoon of Parmesan cheese. Place the souffle in the oven, and immediately turn down to 375 degrees and bake for 25 minutes, until firm but not dry. The top will get quite brown.
Comments: This recipe takes advantage of the rich flavor of eggplant without adding any unnecessary calories. It is a delicious side dish to ham or seafood. |
