Tuna Stuffed Eggplant

From "A Taste of Tennessee" cookbook. 1983

• Ready In: 1 hr
• Serves: 4

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.