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
Total:
Recipe from Cooking Light

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Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 343
  • Fat: 13.1g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 11.4g
  • Carbohydrate: 47.8g
  • Fiber: 13.4g
  • Cholesterol: 57mg
  • Iron: 2.3mg
  • Sodium: 583mg
  • Calcium: 203mg

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. 1. Preheat broiler to high.
  2. 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. 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. 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. 5. Preheat oven to 350°.
  6. 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.
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