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1 medium eggplant, about
3/4 lb.
4 Tbsp. (1/2 stick) unsalted
1 Tbsp. grated Jarlsberg or
Swiss cheese
3 Tbsp. all-purpose flour
1 1/2 c. milk, hot
1/3 c. heavy or whipping cream
1 Tbsp. cornstarch
1 1/2 Tbsp. water
1/2 tsp. salt
1/4 tsp. freshly ground black
pinch of cayenne pepper
1/8 tsp. freshly grated nutmeg
4 eggs, separated
1/3 c. freshly grated Parmesan
1/3 c. grated Jarlsberg or
Gruyere cheese
1 large shallot, minced
1 clove garlic, minced
1/4 tsp. chopped fresh thyme
or a pinch of dried
1/4 lb. raw shrimp, shelled,
deveined and chopped
1 1/2 Tbsp. Dijon mustard
Basic Tomato Sauce

Preheat oven to 400 degrees. Wrap the eggplant in aluminum
foil; bake 40 minutes. Cool; then cut in half and scrape out
pulp. Reserve pulp. Grease a 1 1/2 to 2-quart souffle dish
with 1/2 tablespoon of butter; sprinkle with Jarlsberg cheese.
Chill. Melt 2 1/2 tablespoons of butter in a saucepan. Stir
in flour; cook, stirring constantly, 2 minutes. Whisk in milk
and half of cream; cook 3 minutes. Combine cornstarch with
water and stir into mixture. Cook until thick. Add salt,
pepper, cayenne pepper and nutmeg. Remove from heat. Add egg
yolks, one at a time, beating well after each addition. Stir
in cheeses. This is your souffle base; set aside.
Melt remaining butter in a medium skillet. Add shallot;
cook 1 minute. Add garlic, thyme and reserved eggplant. Cook,
covered, over medium heat for 3 minutes. Stir in shrimp; cook,
covered for 3 minutes longer. Stir in remaining cream and
mustard. Spoon into prepared souffle dish. Beat egg whites
until stiff, but not dry, gently fold them into souffle base
and pour it over the eggplant. Bake until puffed up and
golden, about 40 minutes. Serve with homemade tomato sauce.

Basic Tomato Sauce:
4 Tbsp. (1/2 stick) unsalted
1 medium onion, finely chopped
1 clove garlic, minced
1 rib celery, finely chopped
4 large tomatoes, peeled,
seeded and chopped
1 tsp. chopped fresh basil or
1/2 tsp. dried
1 tsp. chopped fresh oregano
or 1/4 tsp. dried
pinch of thyme
2 tsp. sugar
1/4 tsp. grated orange peel
salt and freshly ground pepper
Melt butter in a medium saucepan over medium-low heat.
Add onion; cook 1 minute. Add garlic and celery; cook 4
minutes. Stir in tomatoes, basil, oregano, thyme, sugar and
orange peel. Cook, uncovered, stirring occasionally, until
thick, about 45 minutes. Add salt and pepper to taste. Makes
about 1 1/2 cups.

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