Moussaka eggplant cake
- 1 can of La Sirena tuna
- 2 eggplants, peeled and sliced
- 1/4 cup olive oil
- 2 garlic cloves, chopped
- 1/2 cup white wine
- 1 cup onion, chopped
- 1 cup grated mozzarella cheese
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
- 1 1/2 cups white sauce (Bechamel)
In 2 tablespoons of olive oil, fry the eggplants seasoned with salt and pepper.
Pre heats the oven to 350F / 175º C. In the rest of the oil, sauté the chopped garlic, onion, add the tuna and white wine. Let it boil for a few minutes, season to taste.
In a baking casserole, place the eggplants bathed with the tuna, mozzarella cheese and the bechamel sauce, finished with cheese. Bake for 30 minutes, or until golden on top. Serve.