> From: Sam M Rasheed <srasheed@juno.com> Cook peeled, cubed eggplant in boiling water with onion, salt & pepper until tender. Drain. Melt butter in double boiler, add flour, blend. Add milk gradually, stir until blended. If needed, add additional salt. Add chopped pepper, cheese & slightly beaten egg yolks, chili sauce and eggplant. Fold in stiffly beaten egg whites. Bake in bettered casserole 40 minutes at 350 degrees. Serves 6. Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on Feb 9, 1999,
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