Return to Main Recipes Page/Return to Home Page
Eggplant:
White Sauce:
Filling:
Topping:
Prepare Eggplant:
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 sauté in large skillet containing heated oil. Drain on paper towel.
Prepare White Sauce:
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:
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.
Assembly:
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:
To Bake:
Poster's Notes:
1.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.
Posted by Susan Freedman
Nutritional Info Per Serving: N/A
1 eggplant (1-3/4 pounds)
1 egg, beaten
vegetable oil
1/3 cup onion, peeled and chopped
2 tbsp. butter
2 tbsp. flour
2 cups hot milk
1/2 tsp. salt
few gratings fresh pepper
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tbsp. 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 bulk cottage cheese
1/2 cup feta cheese
2 eggs
1/4 cup parmesan cheese
tomato slices
Peel and cut eggplant into 1/2" slices. Sprinkle slices with salt.
In a heavy saucepan over medium heat, melt butter. Sauté onion.
Divide parmesan cheese in two and set aside.
Line an 8"x8" Pyrex dish with eggplant.
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 sautéed.
Preheat oven to 350°F. and bake uncovered for 55 minutes. Let rest 10 minutes before serving.
Finally have an opportunity to post recipe for Moussaka as requested--hope this helps. Haven't made this for many years but it is delicious even though it is a bit time consuming--definitely worth it. Recipe can be doubled and made in a 9"x13" pan.
2.The preparation for the eggplant and white sauce can be done the day before the Moussaka is assembled.
3.Do not freeze.