Herbed Eggplant Aubergine Souffle

Ingredients

• 2 tablespoons butter
• 1 teaspoon olive oil
• 1 cup chopped sweet onion
• 1 stalk celery, diced
• 3 garlic cloves, minced
• 2 tablespoons flour
• 2 tablespoons minced fresh basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 cup whole milk
• 1 large eggplant, peeled and diced (about 1 1/2 pounds)
• 1/4 cup chicken broth or 1/4 cup vegetable broth
• 1/2 cup fresh breadcrumb
• 3/4 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon fresh ground pepper, to taste
• 1/8 teaspoon cayenne pepper, to taste
• 4 eggs, separated, at room temperature

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