Heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper and saute for about 15 minutes, or until onion is translucent. Add the aubergine pulp and the oregano to the skillet, and saute for 10 more minutes. Transfer the hot vegetables to a bowl and beat in, with an electric mixer, the egg yolk, lemon juice, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt, and the pepper. Cover the bowl and place the aubergine mixture in the refrigerator to cool.
Spray a 1-quart souffle dish with nonstick vegetable coating and sprinkle with the bread crumbs. Whip the egg whites until stiff and carefully fold them into the cooled aubergine mixture. Turn into the prepared dish and sprinkle the top with the remaining 1 tablespoon of Parmesan cheese. Place the souffle in the oven, and immediately turn down to 375 degrees and bake for 25 minutes, until firm but not dry. The top will get quite brown.
This recipe serves 8.
HOW TO EAT LIKE A SOUTHERNER AND LIVE TO TELL THE TALE by Courtney Parker