Moussaka Di Mare (Eggplant And Tuna) Recipe

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Servings: 6

Ingredients

Cost per serving $1.68 view details

Directions

  1. * Use tuna packed in water if you prefer, or possibly 1 can of each type of tuna.
  2. 1. Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices with salt and let stand 15 min. Pat the slices dry, then place on an oiled baking sheet.
  3. 2. Heat 2 Tbsp. margarine in a skillet, add in about 2 Tbsp. oil then brush eggplant with half of this mix. Bake the eggplant in a preheated 350-degree oven for 10 min. Remove and set aside.
  4. 3. In the same skillet, saute/fry the onion and garlic till limp and tender. Add in the liquid removed tomatoes, tuna, tomato paste, cinnamon, 1/4 tsp. salt and pepper. Mix well. Heat for 3-4 min, stirring often.
  5. 4. Heat remaining margarine in a saucepan; stir in flour and 1/4 tsp. salt. Cook for 1 minute. Add in lowfat milk slowly and stir till the mix boils and thickens. Gradually pour the warm sauce into the 3 beaten Large eggs, stirring constantly, then add in the cheese and blend well.
  6. 5. Arrange half the eggplant slices in a shallow 2-qt baking dish. Cover with tuna mix, then top with remaining eggplant slices. Pour the cheese mix on top.
  7. 6. Bake in preheated 350-degree oven 40 min or possibly till golden.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 367g
Recipe makes 6 servings
Calories 360  
Calories from Fat 165 46%
Total Fat 18.64g 23%
Saturated Fat 5.54g 22%
Trans Fat 2.09g  
Cholesterol 138mg 46%
Sodium 665mg 28%
Potassium 767mg 22%
Total Carbs 19.65g 5%
Dietary Fiber 5.1g 17%
Sugars 9.59g 6%
Protein 29.5g 47%
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