Baby Eggplant Melange

By Martine Piraino

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

3 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Baby Eggplant Melange

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset
  • Preparation time: 20 minutes
  • Cook time : 25 - 35 minutes
  • Total time : PT20M

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!

Ingredients

  • 4 baby eggplants 4 baby eggplants
  • 4 small Yukon Gold potatoes 4 small Yukon Gold potatoes
  • 2 cans solid light tuna 2 cans solid light tuna
  • 1/4 cup Italian parsley 1/4 cup Italian parsley
  • 1 egg , scrambeled1 egg, scrambeled
  • 1/2 cup bread crumbs 1/2 cup bread crumbs
  • 1/2 cup Parmesan cheese 1/2 cup Parmesan cheese
  • 1/2 cup grated mozzarella cheese 1/2 cup grated mozzarella cheese
  • 1/2 cup grated fontina cheese 1/2 cup grated fontina cheese
  • 3 cups fresh tomato pasta sauce , (approx)3 cups fresh tomato pasta sauce, (approx)
  • 1 pinch salt , to taste1 pinch salt, to taste
  • 1 pinch pepper , to taste1 pinch pepper, to taste

Preparation

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!

Additional information : Contest recipe category: Vegetarian

Source : Martine Piraino

Related content

  • Eggplant Penne Torte

    If you make the sauce ahead, the rest comes together quite quickly and easily.

    Eggplant Penne Torte

  • Baked Manitoba Harvest Ratatouille

    This dish is inspired by the wonderful fresh produce from the Osbourne Village Farmer's Market...

    Baked Manitoba Harvest Ratatouille

  • Meat and Matzo Casserole

    The warm spiciness of cinnamon and cloves gently flavour this Passover casserole, which is...

    Meat and Matzo Casserole

  • Moussagna

    I thought about making a healthier version of lasagna with vegetables instead of pasta and...

    Moussagna

You might also like

Contests

All contests



Most popular

Most popular videos