Peel and cut eggplant into chunks

Place in saucepan with just enough water to cover and cook until soft

Drain and mash eggplant

Set aside

Make a light thickening with butter and flour by melting butter in small pan, then adding flour and stirring until golden

Add milk, cook and stir until you have a nice white sauce. Now add mashed eggplant, bread, onion, catsup, salt, cheese, and egg yolks

Beat whites until they hold firm peaks, then fold into first mixture

Turn into a well- greased baking dish

Put dish into a pan of water and bake at 375F

for 45 minutes-or until the souffle has set (it shouldn't jiggle when you tap the side). In making this or any other souffle choose a 1-1/2 quart round casserole dish and make a sort of lip around it with a long piece of aluminum foil, folded over lengthwise and fitted around the edge of the dish to extend the sides up at least 2 inches

This will guide the souffle in the right direction and makes any souffle pic- ture-perfect

Remove foil to serve

Makes 6 to 8 serv- ings.