Tuna mousakka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large eggplants, sliced1 jar Barilla Mushroom and Garlic pasta sauce2 cans tuna in water, drained1/2 onion, chopped4 mushrooms, chopped2 tsp canola oil2 oz shredded mozzarella cheesecooking spraysalt
Preheat oven to 350 degrees. Slice and salt the eggplant, let sit for 30 minutes while you prepare the filling.
For filling, saute the onion and mushroom in the oil for a few minutes. When soft stir in the drained tuna and the jar of pasta sauce. Heat until bubbling and thoroughly combined, then turn off heat and set aside.
Once eggplant has had a chance to sit, rinse it off and pat dry. Spray a large frying pan with cooking spray and working in batches, lightly brown the eggplant slices. As you finish browning them layer them in a 9" x 9" pan with the filling mixture. Finally top with 2oz shredded mozzarella cheese. Bake for 30 minutes.
Serving Size: Six 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLANA111.
For filling, saute the onion and mushroom in the oil for a few minutes. When soft stir in the drained tuna and the jar of pasta sauce. Heat until bubbling and thoroughly combined, then turn off heat and set aside.
Once eggplant has had a chance to sit, rinse it off and pat dry. Spray a large frying pan with cooking spray and working in batches, lightly brown the eggplant slices. As you finish browning them layer them in a 9" x 9" pan with the filling mixture. Finally top with 2oz shredded mozzarella cheese. Bake for 30 minutes.
Serving Size: Six 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLANA111.
Nutritional Info Amount Per Serving
- Calories: 206.1
- Total Fat: 6.2 g
- Cholesterol: 26.2 mg
- Sodium: 575.4 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.9 g
- Protein: 18.1 g
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