Author: Canadian Living

Growing up Sunday dinners always included pasta and my mom's much loved eggplants. It sets the precedent from eggplant parmesano which is also delicious but these eggplants can be enjoyed the next day and are delicious stuffed..I love eggplants and they are delicious stuffed!

  • Portion size 4 servings
  • Credits : Martine Piraino

Ingredients

  • 4 eggplants
  • 4 Yukon Gold potatoes
  • 2 cans solid light tuna
  • 1/4 cup Italian parsley
  • 1 egg scrambeled
  • 1/2 cup bread crumbs
  • 1/2 cup Parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated fontina cheese
  • 3 cups fresh tomato pasta sauce (approx)
  • 1 pinch salt to taste
  • 1 pinch pepper to taste

Method

The day before make your tomato sauce. 1. Boil potatoes. 2. Cut the baby eggplants length wise and boil for about five minutes. Score the eggplants inside around to loosen the flesh inside the eggplants. 3. Drain eggplants, scrape inside of eggplant and place in bowl, meanwhile leave the outside part of the eggplant on a flat dish to fill after. 4. In a large bowl, mash potatoes to a creamy consistency - add - tuna, parsley, egg, bread crumbs, all the cheese, salt and pepper. 5. Fill the eggplant shells with the filling. 6. Place the filled eggplants into a baking dish and spread your tomato sauce. Cover and bake for about 35 minutes. Let cool slightly and enjoy!
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Baby Eggplant Melange

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