| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Ethnic, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Eggplant | |
| 6 | T | Margarine |
| 1 | Onion, chopped | |
| 1 | Garlic clove, minced | |
| Tomatoes, canned 16-oz | ||
| Can | ||
| 14 | oz | Tuna, canned two cans |
| 3 | T | Tomato paste |
| 1/8 | t | Ground cinnamon |
| 1/8 | t | Black pepper |
| 1/4 | c | All-purpose flour |
| 2 | c | Milk |
| 3 | Eggs, beaten | |
| 2/3 | c | Grated Parmesan cheese |
INSTRUCTIONS
Use tuna packed in water if you prefer, or 1 can of each type of tuna. Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices with salt and let stand 15 minutes. Pat the slices dry, then place on an oiled baking sheet. 2. Melt 2 tablespoons margarine in a skillet, add about 2 tablespoons oil then brush eggplant with half of this mixture. Bake the eggplant in a preheated 350-degree oven for 10 minutes. Remove and set aside. 3. In the same skillet, saute the onion and garlic until limp and tender. Add the drained tomatoes, tuna, tomato paste, cinnamon, 1/4 teaspoon salt and pepper. Mix well. Heat for 3-4 minutes, stirring often. 4. Melt remaining margarine in a saucepan; stir in flour and 1/4 teaspoon salt. Cook for 1 minute. Add milk slowly and stir until the mixture boils and thickens. Gradually pour the hot sauce into the 3 beaten eggs, stirring constantly, then add the cheese and blend well. 5. Arrange half the eggplant slices in a shallow 2-quart baking dish. Cover with tuna mixture, then top with remaining eggplant slices. Pour the cheese mixture on top. 6. Bake in preheated 350-degree oven 40 minutes or until golden brown. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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