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 8×8 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.
Ingredients:
1 (1 3/4 lb) eggplants
1 eggs, beaten
vegetable oil
1/3 cup onions, 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) cans solid white tuna
1/4 small green peppers
1/2 cup cottage cheese
1/2 cup feta cheese
2 eggs
1/4 cup parmesan cheese
tomatoes, slices
Steps/Methods:
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 8×8 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.
