INGREDIENTS

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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