Eggplant Souffle

1 medium size eggplant
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
3/4 c. soft bread crumbs
2 tsp. grated onion
1 c. grated Kraft American cheese or Velveeta
1 tsp. salt
1/8 tsp. pepper
Dash of cayenne
2 eggs
1 Tbsp. tomato catsup

Peel the eggplant, cut in small pieces and cook in boiling salted water until tender. Drain and mash it. Melt the butter, add flour and when smooth, add the milk, stirring constantly. When thickened add the mashed eggplant, cheese, bread crumbs, seasonings and beaten egg yolks. Fold in the stiffly beaten egg whites, turn into a greased baking dish and bake in a moderate oven, 375, about 45 minutes, or until firm.