Tuna Stuffed Eggplant

• 2 large eggplants
• 1 small onion, chopped
• 1/4 cup margarine
• 1 cup breadcrumbs (soft)
• 2 (6 ounce) cans tuna, drained
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon ground thyme
• 1 cup bread cubes
• 2 tablespoons butter, melted

1. 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.).
2. 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.
3. Mix bread cubes with melted butter. Sprinkle around edge of tops. Bake uncovered in 350 for 20 minutes.

eggplants, onion, margarine, breadcrumbs, tuna, salt, ground pepper, ground thyme, bread cubes, butter

Taken from www.food.com/recipe/tuna-stuffed-eggplant-434848 (may not work)