Eggplant Souffle

1 large eggplant
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup mild cheddar or Velveeta, grated
1 tablespoon ketchup
1 teaspoon onion, grated
2 eggs, separated
salt and pepper, to taste

Preheat oven to 350°F. Peel eggplant. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender. Drain and mash. Set aside.

Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil. Be careful not to allow bottom of pan to scorch. Add butter. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese. Add ketchup, grated onion, egg yolks, salt and pepper.

Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point.

Beat egg whites until stiff but not dry. Fold gently into eggplant mixture.

Pour into a soufflé dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow soufflé to rise above the sides of dish).

Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean.