Eggplant Caserole

1 large eggplant, peeled and cubed
1 teaspoon grated onion
1/8 teaspoon salt and pepper to taste
4 tablespoons butter
4 tablespoons flour
1 1/4 cups milk
1 green pepper, chopped
3/4 cup grated sharp cheese
4 tablespoons chili sauce
2 egg yolks, slightly beaten
2 egg whites, stiffly beaten


Cook eggplant in boiling water with onion, salt, and pepper
until tender.

Drain.

Melt butter in in a saucepan over low heat.

Add flour; blend well. Add milk gradually, stirring, until
blended.

If needed, add additional salt.

Continue cooking over low heat, stirring, until thickened.

In a bowl, combine sauce, chopped pepper, cheese, slightly
beaten egg yolks, chili sauce and drained eggplant.

Fold in stiffly beaten egg whites.

Bake in buttered casserole 40 minutes at 350°.

Serves 6.