This Moussaka Di Mare is a comforting, layered casserole that reimagines the classic Greek dish with Italian flair. Tender slices of roasted eggplant are alternated with a savory mixture of canned tuna, tomatoes, and aromatic spices, all topped with a rich, cheesy béchamel sauce. The result is a dish with a beautiful golden crust and soft, flavorful interior. ItâÂÂs an excellent choice for weeknight dinners or potlucks, offering a hearty meal that feels indulgent yet straightforward to prepare. While traditional moussaka uses lamb, this seafood version provides a lighter, yet equally satisfying protein source. Serve warm with a simple green salad and crusty bread for a complete, home-style meal that brings warmth to any table.
Moussaka Di Mare (Eggplant and Tuna)
Description
This Moussaka Di Mare is a comforting, layered casserole that reimagines the classic Greek dish with Italian flair. Tender slices of roasted eggplant are alternated with a savory mixture of canned tuna, tomatoes, and aromatic spices, all topped with a rich, cheesy béchamel sauce. The result is a dish with a beautiful golden crust and soft, flavorful interior. ItâÂÂs an excellent choice for weeknight dinners or potlucks, offering a hearty meal that feels indulgent yet straightforward to prepare. While traditional moussaka uses lamb, this seafood version provides a lighter, yet equally satisfying protein source. Serve warm with a simple green salad and crusty bread for a complete, home-style meal that brings warmth to any table.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Wash the eggplant and slice it into 1/2-inch thick rounds.
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Sprinkle the eggplant slices with salt and let them stand for 15 minutes to draw out moisture.
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Pat the eggplant slices dry with paper towels.
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Place the dried slices on an oiled baking sheet.
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In a small skillet, melt 2 tablespoons of margarine with about 2 tablespoons of oil.
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Brush half of the melted margarine mixture onto the eggplant slices.
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Bake the eggplant in the preheated oven for 10 minutes, then remove and set aside.
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In the same skillet used for the margarine, sauté the chopped onion and minced garlic until limp and tender.
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Add the drained canned tomatoes, canned tuna, tomato paste, ground cinnamon, black pepper, and 1/4 teaspoon salt to the skillet.
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Mix well and heat for 3-4 minutes, stirring often, until the flavors combine.
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In a saucepan, melt the remaining margarine over medium heat.
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Stir in the all-purpose flour and 1/4 teaspoon salt, cooking for 1 minute to form a roux.
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Gradually add the milk, stirring constantly until the mixture boils and thickens into a smooth sauce.
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Remove the saucepan from heat and gradually pour the hot sauce into the beaten eggs, stirring constantly to temper them.
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Stir in the grated Parmesan cheese until fully incorporated.
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Arrange half of the baked eggplant slices in a single layer in a shallow 2-quart baking dish.
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Spread the tuna and tomato mixture evenly over the eggplant layer.
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Top with the remaining eggplant slices.
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Pour the cheese sauce evenly over the top layer of eggplant.
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Bake in the preheated oven for 40 minutes, or until the top is golden brown and the filling is bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 155.0kcal
- % Daily Value *
- Total Fat 15.6g24%
- Saturated Fat 5.0g25%
- Cholesterol 0.0mg0%
- Sodium 232.2mg10%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 0.9g4%
- Sugars 1.6g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
