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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.1 Kcal (926 kJ) | ||
| Calories from fat | 108.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 19% | |
|---|---|---|---|
| Cholesterol | 94.35mg | 31% | |
| Sodium | 587mg | 24% | |
| Potassium | 347.98mg | 7% | |
| Total Carbs | 14.91g | 5% | |
| Sugars | 9.84g | 39% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 13.43g | 27% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 278.2mg | 28% | |
| Amount Per 100 g | |||
| Calories | 113.68 Kcal (476 kJ) | ||
| Calories from fat | 55.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 19% | |
|---|---|---|---|
| Cholesterol | 48.51mg | 31% | |
| Sodium | 301.81mg | 24% | |
| Potassium | 178.92mg | 7% | |
| Total Carbs | 7.67g | 5% | |
| Sugars | 5.06g | 39% | |
| Dietary Fiber | 1.46g | 11% | |
| Protein | 6.91g | 27% | |
| Vitamin C | 2mg | 7% | |
| Iron | 0.4mg | 4% | |
| Calcium | 143mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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