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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From A Taste of Tennessee cookbook. 1983 Ingredients:
2 large eggplants |
1 small onion, chopped |
1/4 cup margarine |
1 cup breadcrumbs (soft) |
2 (6 ounce) cans tuna, drained |
1 teaspoon salt |
1/4 teaspoon ground pepper |
1/2 teaspoon ground thyme |
1 cup bread cubes |
2 tablespoons butter, melted |
Directions:
1. Wash eggplants, wipe dry, and remove green tip. Cut a lengthwise slice from each. Scoop out inside and reserve, leacving a wall 1/2 inch thick. Invert shells in a shallow baking pan. Pour in 1 inch of water. Bake in 400 oven for 20 minutes (or until half done.).
2. Chop pulp and saute with onion in 1/4 cup margarine. Add bread crumbs, tuna, and seasonings. Spoon into eggplant shells and place in a shallow baking dish.
3. Mix bread cubes with melted butter. Sprinkle around edge of tops. Bake uncovered in 350 for 20 minutes.
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