Recipe - Creole Eggplant Souffle

WHITE SAUCE
4 tablespoon Butter
4 tablespoon Flour
2 cup Milk
One half teaspoon Salt
One fourth teaspoon Pepper

TOMATO SAUCE
4 tablespoon Butter
4 tablespoon Chopped onion
4 tablespoon Chopped green pepper
1 Garlic clove, mashed
2 One half cup Canned tomatoes
1 tablespoon Chili powder (or more)


8 Hardboiled eggs
1 cup Grated American cheese
1 cup Cracker crumbs (9 crackers)

NOTE: Drizzle melted butter over crumbs. Cook white sauce until smoothset
aside. Prepare Tomato Sauce by melting 4 tablespoons butter and cook
onion, pepper until soft; add tomatoes, garlic and chili powder. Cook until
thick, add a pinch of soda. Add white sauce to this sauce. Place alternate
layers of sauce and cut or sliced up cooked eggs in a greased casserole. Top with
cheese and crumbs. Bake at 350F 1520 minutes. Serve over rice or Chinese
noodles. Serves 6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini