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Moussaka Di Mare (Eggplant and Tuna)

Moussaka Di Mare (Eggplant and Tuna recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 155.0
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
  • 1 Eggplant
  • 6 tablespoon Margarine
  • 1 Onion Chopped
  • 1 Garlic Clove -- minced
Directions
  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    Wash the eggplant and slice it into 1/2-inch thick rounds.
  3. 3
    Sprinkle the eggplant slices with salt and let them stand for 15 minutes to draw out moisture.
  4. 4
    Pat the eggplant slices dry with paper towels.
  5. 5
    Place the dried slices on an oiled baking sheet.
  6. 6
    In a small skillet, melt 2 tablespoons of margarine with about 2 tablespoons of oil.
  7. 7
    Brush half of the melted margarine mixture onto the eggplant slices.
  8. 8
    Bake the eggplant in the preheated oven for 10 minutes, then remove and set aside.
  9. 9
    In the same skillet used for the margarine, sauté the chopped onion and minced garlic until limp and tender.
  10. 10
    Add the drained canned tomatoes, canned tuna, tomato paste, ground cinnamon, black pepper, and 1/4 teaspoon salt to the skillet.
  11. 11
    Mix well and heat for 3-4 minutes, stirring often, until the flavors combine.
  12. 12
    In a saucepan, melt the remaining margarine over medium heat.
  13. 13
    Stir in the all-purpose flour and 1/4 teaspoon salt, cooking for 1 minute to form a roux.
  14. 14
    Gradually add the milk, stirring constantly until the mixture boils and thickens into a smooth sauce.
  15. 15
    Remove the saucepan from heat and gradually pour the hot sauce into the beaten eggs, stirring constantly to temper them.
  16. 16
    Stir in the grated Parmesan cheese until fully incorporated.
  17. 17
    Arrange half of the baked eggplant slices in a single layer in a shallow 2-quart baking dish.
  18. 18
    Spread the tuna and tomato mixture evenly over the eggplant layer.
  19. 19
    Top with the remaining eggplant slices.
  20. 20
    Pour the cheese sauce evenly over the top layer of eggplant.
  21. 21
    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.

Keywords: eggplant, tuna, italian, casserole, baked, bechamel, seafood, vegetarian, comfort food, layered, dinner, tomato sauce, cheese, oven, easy, family meal, potluck, creamy, savory
Read it online: https://www.chefs-mate.com/recipe/moussaka-di-mare-eggplant-and-tuna/