Vegetarian Moussaka

Photo: John Autry; Styling: Mindi Shapiro Levine
In this meatless version of the classic Greek dish, bulgur wheat stands in for ground meat in a spiced-tomato filling surrounded by eggplant layers and topped with a béchamel sauce. The eggplant and bulgur pack this dish with fiber. Garnish with chopped fresh parsley.

Yield:

4 servings

Recipe from

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 343
Fat 13.1 g
Satfat 4.2 g
Monofat 6.4 g
Polyfat 1.3 g
Protein 11.4 g
Carbohydrate 47.8 g
Fiber 13.4 g
Cholesterol 57 mg
Iron 2.3 mg
Sodium 583 mg
Calcium 203 mg

Ingredients

3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
2 tablespoons extra-virgin olive oil, divided
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
1/2 cup uncooked bulgur
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups organic vegetable broth
2 teaspoons chopped fresh oregano
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
2 tablespoons finely grated fresh Romano cheese
1/4 teaspoon salt
1 large egg, lightly beaten

Preparation

1. Preheat broiler to high.

2. Brush eggplant slices with 1 tablespoon oil. Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently. Add ground allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring occasionally.

4. Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese and salt. Remove from heat, and cool slightly. Add egg, stirring well with a whisk.

5. Preheat oven to 350°.

6. Arrange half of eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread the bulgur mixture evenly over eggplant; arrange remaining eggplant over bulgur mixture. Top with milk mixture. Bake at 350° for 40 minutes, and remove from oven. Increase oven temperature to 475°. Return dish to oven for 4 minutes or until the top is browned. Let stand for 10 minutes before serving.

Note:

Jeanne Kelley,

March 2011