Cheesy Tuna Moussaka

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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