Tuna-Cheese Moussaka

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Prepare Eggplant: Peel and cut eggplant into 1/2" slices.
  • Sprinkle slices with salt.
  • Place in a bowl.
  • Cover and add a weight.
  • Rest for 30 minutes to release liquid.
  • Drain and pat dry.
  • Dip slices into beaten egg and saute in large skillet containing heated oil.
  • Drain on paper towel.
  • Prepare White Sauce: In a heavy saucepan over medium heat, melt butter.
  • Saute onion.
  • Add flour and cook for 2 minutes stirring constantly.
  • Remove from stove and cool for 1 minute.
  • Slowly add the hot milk stirring constantly.
  • Bring to a boil.
  • Boil for 1 minute.
  • Continue to cook until thickened.
  • If lumpy transfer to processor and process for 5 seconds.
  • Add seasonings and wine.
  • Cool.
  • Divide into 2 bowls.
  • Prepare Filling: Divide parmesan cheese in two and set aside.
  • Rinse tuna under cold water.
  • Drain.
  • Break into small pieces and add to half of white sauce.
  • Mix well.
  • Coarsely chop the green pepper by hand.
  • To work bowl of processor add cottage and feta cheese, eggs and green pepper.
  • Process 10 seconds until smooth.
  • Add remaining white sauce.
  • Process off and on to blend.
  • Assembling the Moussaka: Line an 8x8 pyrex dish with eggplant.
  • Add the tuna white sauce mixture.
  • Sprinkle half the Parmesan cheese.
  • Add another layer of eggplant and the egg-cheese mixture.
  • Sprinkle with remaining Parmesan cheese and top with tomato slices and a little more Parmesan cheese.
  • Variations: 1 Substitute cottage cheese for feta cheese; 2 Replace the tuna with a 1- ounce can of sliced mushrooms or 1/2 pound of fresh mushrooms, sliced and sauteed.
  • To Bake: Preheat oven to 350°F.
  • and bake uncovered for 55 minutes.
  • Let rest 10 minutes before serving.
  • Recipe can be doubled and made in a 9"x13" pan.
  • The completed recipe can be prepared the day ahead of serving.
  • Bake for 35 minutes.
  • Cool, cover and refrigerate.
  • Bring to room temperature for 1 hour.
  • Reheat at 350°F for 30 minutes until hot.
  • The preparation for the eggplant and white sauce can be done the day before the Moussaka is assembled.
  • Do not freeze.
Advertisement