search saves

Tuna Stuffed Eggplant

From "A Taste of Tennessee" cookbook. 1983

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.).
  • 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.
  • Mix bread cubes with melted butter. Sprinkle around edge of tops. Bake uncovered in 350 for 20 minutes.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"From "A Taste of Tennessee" cookbook. 1983"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. didojen0
    Excellent recipe. This was a huge hit in our house. Only thing was the large eggplants needed more than 20 minutes to get soft.
    Reply
  2. Candace Michelle 2
    From "A Taste of Tennessee" cookbook. 1983
Advertisement