Moussaka di mare (eggplant and tuna)

6 servings

Ingredients

Quantity Ingredient
1 Eggplant
6 tablespoons Margarine
1 Onion -- chopped
1 Garlic clove -- minced
Tomatoes, canned -- 16-oz
Can
14 ounces Tuna, canned -- two cans
3 tablespoons Tomato paste
⅛ teaspoon Ground cinnamon
⅛ teaspoon Black pepper
¼ cup All-purpose flour
2 cups Milk
3 larges Eggs -- beaten
⅔ cup Grated Parmesan cheese

Directions

Use tuna packed in water if you prefer, or 1 can of each type of tuna. 1. Wash, then slice the eggplant into ½-inch slices. Sprinkle slices with salt and let stand 15 minutes. Pat the slices dry, then place on an oiled baking sheet. 2. Melt 2 tablespoons margarine in a skillet, add about 2 tablespoons oil then brush eggplant with half of this mixture. Bake the eggplant in PREHEATED 350-degree oven for 10 minutes. Remove and set aside. 3. In the same skillet, saute the onion and garlic until limp and tender. Add the drained tomatoes, tuna, tomato paste, cinnamon, ¼ teaspoon salt and pepper. Mix well.

Heatfor 3-4 minutes,stirring often. 4. Melt remaining margarine in a saucepan; stir in flour and ¼ teaspoon salt. Cook for 1 minute. Add milk slowly and stir until the mixture boils and thickens. Gradually pour the hot sauce into the 3 beaten eggs, stirring constantly, then add the cheese 5. Arrange half the eggplant slices in a shallow 2-quart baking dish. Cover with tuna mixture then top with remaining eggplant slices. Pour the cheese mixture on top. 6.Bake in preheated 350-degree oven 40 minutes or until golden brown.

Recipe By : Jo Anne Merrill

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