Recipe - Moussaka Di Mare (Eggplant And Tuna)

1 Eggplant
6 tablespoon Margarine
1 Onion chopped
1 Garlic clove minced
Tomatoes, canned 16oz
Can
14 ounce Tuna, canned two cans
3 tablespoon Tomato paste
1/8 teaspoon Ground cinnamon
1/8 teaspoon Black pepper
One fourth cup Allpurpose flour
2 cup Milk
3 lg Eggs beaten
2/3 cup Grated Parmesan cheese

* Use tuna packed in water if you prefer, or 1 can of each type of tuna.

1. Wash, then slice the eggplant into 1/2inch slices. Sprinkle slices with
salt and let stand 15 minutes. Pat the slices dry, then place on an oiled
baking sheet. 2. Melt 2 tablespoons margarine in a skillet, add about 2
tablespoons oil then brush eggplant with half of this mixture. Bake the
eggplant in a preheated 350degree oven for 10 minutes. Remove and set
aside. 3. In the same skillet, saute the onion and garlic until limp and
tender. Add the drained tomatoes, tuna, tomato paste, cinnamon, 1/4
teaspoon salt and pepper. Mix well. Heat for 34 minutes, stirring often.
4. Melt remaining margarine in a saucepan; stir in flour and One fourth teaspoon
salt. Cook for 1 minute. Add milk slowly and stir until the mixture boils
and thickens. Gradually pour the hot sauce into the 3 beaten eggs, stirring
constantly, then add the cheese and blend well. 5. Arrange half the
eggplant slices in a shallow 2quart baking dish. Cover with tuna mixture,
then top with remaining eggplant slices. Pour the cheese mixture on top. 6.
Bake in preheated 350degree oven 40 minutes or until golden brown.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip