Posted by 50sheryl
This moussaka is a meatless version of the classic Greek dish. The bulgar is a nice subsitiute for the ground meat. This is a new recipe for me, but I have to say that I really do love it. I like to double the recipe so that I can enjoy it as a leftover (It acutally tastes better the longer the flavors mesh together). I hope that you enjoy this dish as much as I did. Let me know what you think. Stay tuned for the classic version.
- 3 peeled eggplants, cut into 1/2 inch-thick slices (about 2 1/2 pounds)
- 2 TBLS extra virgin olive oil, divided
- Cooking spray
- 2 cups chopped onion
- 4 garlic cloves, Minced
- 1/2 cup uncooked bulgar
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 cups vegetable broth
- 2 teaspoons chopped fresh oregano
- 1 (14.5-ounce) can no-salt added diced tomatoes, undrained
- 1 TBLS butter
- 2 TBLS all-purpose flour
- 1 cup 1% low-fat milk (I used skim)
- 2 TBLS finely grated fresh Romano cheese
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
Preheat broiler to high.
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 eggplent aside.
Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; saute 8 minutes. Add garlic; saute 1 minute. Add bulgar; cook 3 minutes or until bulgar is lightly toasted, stirring frequently. Add ground allspice, cinnamon , and cloves; cook 1 minute, stirring constantly. Stir in vegatable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring constantly.
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 fro heat, and cook slightly. Add egg, stirring well with a whisk.
Preheat oven to 350.
Arrange half of eggplant in an 11 x 7 inch glass or ceramic baking dish coated with cooking spray. Spread the bulgar mixture evenly over eggplant; arrange remaining eggplant over bulgar 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. Makes 4 servings. (Note I doulbled the recipe)