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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A lighter and easier recipe than traditional moussaka! Ingredients:
1 medium eggplant |
1/3 cup chopped onion |
3 tablespoons white wine |
2 tablespoons cornstarch |
2 cups milk |
1/4 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground nutmeg |
1 (7 ounce) can canned tuna |
1 cup cottage cheese |
2 large eggs |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Peel and slice eggplant into 1/4 to 1/3 inch slices.
3. Cook eggplant in boiling water in a saucepan for about 4 minutes; drain.
4. In a covered saucepan, simmer chopped onion in white wine for 5 minutes.
5. Blend in a mixture of cornstarch dissolved in milk.
6. Add cinnamon, salt, pepper, and nutmeg.
7. Cook until thickened, stirring constantly.
8. Combine half the sauce with drained tuna.
9. Add cottage cheese and eggs to the remaining sauce.
10. Arrange half the eggplant slices in an 8-inch baking dish.
11. Add layers of the tuna mixture, grated Parmesan cheese, the cottage cheese mixture, ending with the Parmesan cheese.
12. Bake for 50 minutes, or until set.
13. Let stand for 10 minutes before slicing.
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