- Ready In:
- 1hr 20mins
- 1 (1 3/4 lb) eggplants
- 1 egg, beaten
- vegetable oil
- 1⁄3 cup onion, peeled and chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups hot milk
- 1⁄2 teaspoon salt
- fresh pepper
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1 tablespoon dry white wine (optional)
- 1⁄2 cup grated parmesan cheese
- 1 (7 ounce) can solid white tuna
- 1⁄4 small green pepper
- 1⁄2 cup cottage cheese
- 1⁄2 cup feta cheese
- 2 eggs
- 1⁄4 cup parmesan cheese
- tomatoes, slices
- 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.
- Divide into 2 bowls.
- Prepare Filling: Divide parmesan cheese in two and set aside.
- Rinse tuna under cold water.
- 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.
Questions & Replies
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I made this for a dinner party and had to omit just about everything because of my fussy friends...anyway I had the mushroom-cheese version, substituting ricotta for cottage cheese and leaving out the feta. And instead of frying the eggplant I sliced it crosswise and grilled it (much less fats!); despite all of these changes it still was a very good recipe, very delicate, different from usual, I'm sure it will be better (at least for my taste)the next time, when I'm allowed to put something with a little more taste in it!!!Thank you for this recipe!
RECIPE SUBMITTED BY
<p><strong><span style=color: #ff0000;>Come and visit me on my blog: </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p> </p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. It my favorite picture of the two of us. <br /><br /><a href=http://photobucket.com/ target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Kew.jpg border=0 alt=Photobucket - Video and Image Hosting /></a> <br /><br />This comes in as a close second, taken March 2009: <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=Wedding6.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Wedding6.jpg border=0 alt=Photobucket /></a> <br /><br />I have 4 of the most gorgeous daughters in the known universe (tfu, tfu, tfu, that's me spitting three times to ward off the Evil Eye). Sushiman has 4 kids of his own, so together that makes us a family of ten, together with my dog and my step-dog (sadly, since I first wrote this my step-dog, Honey, crossed the Rainbow Bridge). We're the Brady Bunch on speed. Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. The wedding was a clash of cultures and traditions, and we had a blast! <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=171.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/171.jpg border=0 alt=Photobucket /></a> <br /><br />Over 500 people attended our little party... <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=237.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/237.jpg border=0 alt=Photobucket /></a> <br /><br />... and Ariel was welcomed into our family in style! <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=225.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/225.jpg border=0 alt=Photobucket /></a> <br /><br />If you want to see the photo album from Sara and Ariel's wedding, just go <a href=http://family.webshots.com/album/571020179JBDlvf?vhost=family&vhost=family&action=refreshPhotos&albumID=571020179&security=JBDlvf>here</a>. <br /><br />We're just one big happy family, most of the time, really! <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=098.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/098.jpg border=0 alt=Photobucket /></a> <br /><br />Here on Recipezaar I am the host of the <a href=http://www.recipezaar.com/bb/viewforum.zsp?f=29>Kosher & Jewish Cooking forum</a>. 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