Eggplant Souffle Au Gratin

Elevate your dinner table with this Eggplant Soufflé Au Gratin, a show-stopping dish that combines the silky richness of eggplant purée with the delicate fluffiness of a classic soufflé. This recipe features a savory blend of Parmesan and Gruyère cheeses, aromatic garlic, and a touch of thyme, all baked to golden perfection under a crispy breadcrumb topping. The secret lies in the light, airy texture achieved by folding whipped egg whites into the creamy eggplant-béchamel mixture. Perfect as a sophisticated entrée or a luxurious side dish, this soufflé impresses with its depth of flavor and elegant presentation. Serve straight from the oven for a warm, comforting dish that’s as stunning as it is delicious.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large eggplants
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups whole milk
• 1 cup Parmesan cheese
• 4 large eggs
• 2 cloves garlic
• 1 teaspoon thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup breadcrumbs
• 1 cup Gruyère cheese

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish or soufflé dish with butter, then coat the interior lightly with breadcrumbs to prevent sticking.

Step 2

Peel and dice the eggplants into 1-inch cubes. Heat the olive oil in a large skillet over medium heat, then add the diced eggplants. Cook for 8-10 minutes, stirring occasionally, until the eggplant is soft and slightly golden. Set aside to cool slightly.

Step 3

In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, then stir in the flour gradually to form a roux. Cook for 1 minute, whisking constantly.

Step 4

Slowly pour in the milk, whisking continuously to create a smooth béchamel sauce. Cook for 3-4 minutes until thickened. Remove from heat and stir in the Parmesan cheese, thyme leaves, salt, and black pepper.

Step 5

Blend the cooked eggplant in a food processor or blender until smooth. Add the eggplant purée to the béchamel sauce and mix well.

Step 6

Separate the eggs into whites and yolks. Stir the yolks into the eggplant mixture, ensuring they are fully incorporated.

Step 7

In a clean, dry bowl, whisk the egg whites to stiff peaks. Gently fold the whipped egg whites into the eggplant mixture, maintaining as much volume as possible.

Step 8

Transfer the mixture into the prepared dish. Sprinkle the top with breadcrumbs, followed by the shredded Gruyère cheese.

Step 9

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the soufflé is puffed up and set.

Step 10

Serve immediately for the best texture and flavor.

Nutrition Facts

Serving size	1872.8 grams (1872.8g)

Amount per serving	% Daily Value*
Calories	2531

Total Fat 170.70g	219%
Saturated Fat 82.20g	411%
Polyunsaturated Fat 5.30g
Cholesterol 1115mg	372%
Sodium 5245mg	228%
Total Carbohydrate 137.30g	50%
Dietary Fiber 30.90g	110%
Total Sugars 49.70g
Protein 128.30g	257%

Vitamin D 357IU	1784%
Calcium 2946mg	227%
Iron 10mg	58%
Potassium 3107mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 19.7%

Carbs: 21.1%