Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Eggplant
6 tb Margarine
1 Onion -- chopped
1 Garlic clove -- minced
Tomatoes, canned -- 16-oz
Can
14 oz Tuna, canned -- two cans
3 tb Tomato paste
1/8 ts Ground cinnamon
1/8 ts Black pepper
1/4 c All-purpose flour
2 c Milk
3 lg Eggs -- beaten
2/3 c Grated Parmesan cheese

Use tuna packed in water if you prefer, or 1 can of each type of
tuna. 1. 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 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.
Heatfor 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 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

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