Eggplant With Tuna
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees Discover a unique and savory casserole featuring hollowed eggplant baked with a creamy tuna filling and whipped egg whites. This comforting retro dish combines tender eggplant with savory tuna and a rich white sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 1 hour | None | 4 servings |
🔪 Key Equipment
- Saucepan
- Mixing bowl
- Baking dish
- Knife
- Spoon
Ingredients
Filling Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Eggplant | Large |
| 1 cup | Milk | None |
| 1 1/2 cups | Bread Crumbs | Soft |
| 1 Tbsp | Onion | Grated |
| 2 | Eggs | Separated |
| 2 Tbsp | Butter | None |
| 2 Tbsp | Flour | None |
| 7 oz can | Tuna | None |
| 1 Tbsp | Catsup | None |
Instructions
Step 1: Prep and Cook Eggplant
- Wash the 1 large eggplant, cut lengthwise in half, and scrape out the center, leaving a 1/2-inch shell.
- Cook the removed 1 large eggplant in salted water until tender, then drain and mash.
Step 2: Make Sauce and Combine
- Melt 2 Tbsp butter, blend in 2 Tbsp flour, add 1 cup milk, and cook until thickened.
- Add the mashed 1 large eggplant, 1 1/2 cups soft bread crumbs, 7 oz can tuna, 1 Tbsp grated onion, 1 Tbsp catsup, and 2 egg yolks. Season to taste.
Step 3: Bake
- Fold in the beaten 2 egg whites from the separated eggs and fill the reserved 1 large eggplant shells.
- Bake at 350°F for 1 hr until set and golden.
💡 Make-Ahead & Storage: Assemble the stuffed eggplant shells ahead of time and refrigerate for up to a few hours before baking.
Original Recipe Scan
