Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain. Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended. If needed, add additional salt. Continue cooking over low heat, stirring, until thickened. In a bowl, combine sauce, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant. Fold in stiffly beaten egg whites. Bake in buttered casserole 40 minutes at 350°. Serves 6.
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