Yields 4 servings; serving size 3 tablespoons
Protein: 7.11 grams
Carbohydrates: 13.99 grams
Sugar: 6.66 grams
Fat: 6.30 grams
In a large bowl, sprinkle the cubed eggplant with salt. Let rest for 20 minutes and then squeeze out the liquid using paper towels or linen kitchen towels.
Preheat oven to 400°F. Prepare a 1 quart soufflé dish with nonstick cooking spray. Heat the olive oil in a nonstick sauté pan over medium flame. Sauté the eggplant, garlic, and onion.
Remove from the heat and place in a food processor. Add the oregano, basil, and lemon juice, and pulse. Add the salt, pepper, and egg yolks. Pulse until smooth.
Pour into the soufflé dish. Fold in egg whites. Bake for 35–40 minutes or until puffed and golden. Serve with warm tomato sauce.