In a large skillet, heat butter till it foams. Add the onion,
celery, and garlic and saute over low heat until the onion is
translucent. Sprinkle in the flour, stirring until well blended.
Add the herbs and saute, stirring until the mixture just begins to
brown. Add the milk and the diced eggplant. Cover and cook over low
heat, stirring occasionally, until the eggplant is quite tender.
Add a bit of water from time to time if necessary, just enough to
keep the bottom of the skillet moist. Remove from the heat.
Transfer the mixture to a mixing bowl. Add the bread crumbs,
cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In
another bowl, beat the 3 egg whites until they form stiff peaks,
then fold them gently into the eggplant mixture. Pour the mixture
into a well-oiled 1-1/2 qt baking casserole or souffle pan.
Bake for 40 to 45 minutes, or until puffed and golden brown. Let
the souffle sit for 5 minutes, then serve at once.u
