1 lg. eggplant
1 c. med. white sauce (made with 2 tbsp. each of oil and flour and 1 c. milk)
3/4 c. fine bread or cracker crumbs
1/2 c. grated cheese (Cheddar)
1 tbsp. finely chopped parsley
1 tbsp. Worcestershire sauce
Salt and pepper to taste
3 eggs, separated

Peel eggplant and cut in cubes. Cook covered in a small amount of boiling salted water for 10 or 15 minutes or just until tender; drain and mash. Combine eggplant, white sauce, crumbs, cheese, parsley, catsup, seasonings and well beaten egg yolks. Fold in stiffly beaten egg whites. Turn into a casserole sprayed with Pam. Set in water (using your broiler pan) and bake at 350 degrees until set about 1 hour.