This is a recipe by Chef Giovanna Huyke.

EGGPLANT SOUFFLE

1 1/2 lbs eggplant cut in cubes
3 oz Parmesan Cheese
2 tb Olive Oil
1 copped tomato
1 chopped onion
4 eggs
2 tb flour
Salt and Pepper to taste.

Sauté the onion, tomato and the eggplant in the olive oil. Let it refresh. In a mixing bowl, mix the eggplant mixture with the eggs, parmesan cheese, flour and salt and pepper. Add to a previously greased souffle pan and bake at 350 F for 25 minutes or until it solidifies. Serve with garlic shrimps, grilled lobster or baked salmon steak.