The original recipe comes from the epicurious.com site, but since my eggplant wasn't even 1.25 lbs, I had to reduce the recipe. My reduced measurements are below.
1 eggplant, 1 lb to 1.25 lbs
Olive oil for greasing
4 large eggs, separated
1/3 oz grated parmigiano-reggiano cheese (1/3 cup)
1 garlic clove, minced
1.5 tbsp lemon juice
1/4 tsp black pepper
3/4 tsp salt
1.5 tbsp butter, melted
Preheat oven to 350F.
Grease a shallow baking pan with the olive oil. Cut the eggplant in half lengthwise, then place cut side down in the greased pan. Bake until very tender and mooshy inside, about 30 - 40 minutes (depending on the size and shape of your eggplant).
Remove from oven and let cool. (Do not turn off oven.) When it's cool enough to handle, scrape the flesh into a food processor (throw out the skin) and process until smooth. Add the egg yolks, cheese, garlic, lemon juice, black pepper, and 1/2 tsp of the salt. Process with pulses until combined.
Add the remaining 1/4 tsp of the salt to the egg whites and beat with a mixer on medium speed until they just hold stiff peaks. Add 1/3 of the egg whites to the eggplant mixture and fold in to lighten. Add the eggplant mixture back into the rest of the whites and gently fold just to combined.
Add the melted butter to a 9" pie plate and swirl to coat bottom. Add the eggplant and egg mixture. Bake at 350F until puffed and golden brown, 25 - 30 minutes.
This would also be good with some chopped fresh herbs added, or some sesame oil for flavor. Grilling the eggplant halves would add a smoky flavor.
