This is a print preview of "Moussaka Di Mare (Eggplant And Tuna)" recipe.

Moussaka Di Mare (Eggplant And Tuna) Recipe
by Global Cookbook

Moussaka Di Mare (Eggplant And Tuna)
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  Servings: 6

Ingredients

  • 1 x Eggplant
  • 6 Tbsp. Margarine
  • 1 x Onion -- minced
  • 1 x Garlic clove -- chopped
  •     Tomatoes, canned -- 16-ounce
  •     Can
  • 14 ounce Tuna, canned -- two cans
  • 3 Tbsp. Tomato paste
  • 1/8 tsp Grnd cinnamon
  • 1/8 tsp Black pepper
  • 1/4 c. All-purpose flour
  • 2 c. Lowfat milk
  • 3 lrg Large eggs -- beaten
  • 2/3 c. Grated Parmesan cheese

Directions

  1. Use tuna packed in water if you prefer, or possibly 1 can of each type of tuna.
  2. 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. 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. 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. 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. 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. Bake in preheated 350-degree oven 40 min or possibly till golden.