Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A lighter and easier recipe than traditional moussaka!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Peel and slice eggplant into 1/4 to 1/3 inch slices.
  3. Cook eggplant in boiling water in a saucepan for about 4 minutes; drain.
  4. In a covered saucepan, simmer chopped onion in white wine for 5 minutes.
  5. Blend in a mixture of cornstarch dissolved in milk.
  6. Add cinnamon, salt, pepper, and nutmeg.
  7. Cook until thickened, stirring constantly.
  8. Combine half the sauce with drained tuna.
  9. Add cottage cheese and eggs to the remaining sauce.
  10. Arrange half the eggplant slices in an 8-inch baking dish.
  11. Add layers of the tuna mixture, grated Parmesan cheese, the cottage cheese mixture, ending with the Parmesan cheese.
  12. Bake for 50 minutes, or until set.
  13. Let stand for 10 minutes before slicing.

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