Prepare to embark on a culinary journey that transforms the humble eggplant into a gourmet masterpiece! Our Moussaka di Mare isn't just another recipe - it's a tantalizing fusion of Italian coastal flavors that will transport your taste buds straight to the sun-drenched shores of the Mediterranean. Imagine layers of perfectly roasted eggplant embracing succulent tuna, all blanketed in a creamy béchamel sauce that promises to make your dinner guests swoon with every single bite.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 300g canned tuna, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 1 teaspoon basil
- Salt and pepper to taste
- 200g béchamel sauce
- 50g grated mozzarella cheese
Instructions
- Wash the eggplants and slice them lengthwise into 1/2 inch thick pieces. Sprinkle salt on the eggplant slices and let them rest for 15 minutes to draw out excess moisture.
- Pat the eggplant slices dry with paper towels. Brush each slice with olive oil and arrange on a baking sheet. Roast in a preheated oven at 200°C (400°F) for 15-20 minutes until golden and slightly crisp, turning once halfway through.
- In a large skillet, sauté chopped onions and minced garlic in olive oil until translucent and fragrant, about 3-4 minutes.
- Add the drained canned tuna to the skillet, breaking it into small pieces. Stir in diced tomatoes, basil, salt, and pepper. Simmer the mixture for 10 minutes until the sauce thickens slightly.
- In a baking dish, create layers starting with a thin layer of the tuna sauce, then a layer of roasted eggplant slices, alternating until all ingredients are used.
- Pour the prepared béchamel sauce evenly over the top layer, ensuring complete coverage. Sprinkle grated mozzarella cheese on top.
- Bake in the preheated oven at 180°C (350°F) for 25-30 minutes until the top is golden brown and cheese is melted and bubbly.
- Remove from oven and let rest for 10 minutes before serving to allow the layers to set. Serve hot as a main course.
Tips
- Salt and Rest: When preparing eggplant, always salt the slices and let them sit for 15 minutes. This crucial step draws out excess moisture, ensuring your moussaka doesn't become watery.
- Roasting Technique: For maximum flavor, brush eggplant slices with olive oil and roast until they're golden and slightly crisp. This adds depth and prevents sogginess.
- Sauce Consistency: Simmer your tuna sauce patiently to allow flavors to meld and achieve the right thickness. A thicker sauce means more concentrated taste.
- Layering is Key: Create even, uniform layers for a visually appealing and consistently delicious dish.
- Cheese Tip: Use freshly grated mozzarella for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Resting Period: Always let the moussaka rest for 10 minutes after baking. This helps the layers set and makes serving much easier.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 45mg
