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Super Moussaka

Rated as 3.44 out of 5 Stars

"This is really good moussaka that only needs a green salad or some whole-grain bread to round it out. You can replace the basil with parsley if you like; the important thing is to use FRESH herbs."
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Ingredients

1 h 40 m servings 273 cals
Original recipe yields 8 servings (1 9x13-inch pan)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large saucepan, bring the water and the 1 teaspoon salt to a boil. Add the bulgur, cover the pan. Remove the pan from the heat and let the bulgur sit for 10 minutes.
  3. Lay the eggplant slices on one or two lightly greased baking sheets. Bake them in the oven for 15 minutes or until the eggplant has softened but is not browned. Remove the eggplant from the oven, and lower the temp to 350 degrees F (175 degrees C).
  4. While the eggplant is baking, make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the garlic, and cook it , stirring often for 1 minute. Add the flour, and stir constantly for 1 minute. Slowly add the milk, 1/2 cup at a time, whisking well after each addition. Simmer the mixture, stirring frequently, for 5 minutes. Remove the pan from the heat.
  5. Sprinkle the basil, nutmeg, salt and pepper into the saucepan of bechamel sauce.
  6. Spoon the bulgur into a 9x11 inch casserole dish, and pat the bulgur down well. Lay the eggplant slices on the bulgur, overlapping them in rows.
  7. Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.
  8. Gradually pour the bechamel sauce into the beaten egg, whisking constantly. Pour the sauce over the tomatoes.
  9. Bake the moussaka, uncovered, for 45 minutes. Slice it as you would lasagna, and serve.

Nutrition Facts


Per Serving: 273 calories; 6.3 g fat; 47.1 g carbohydrates; 11 g protein; 38 mg cholesterol; 375 mg sodium. Full nutrition

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Reviews

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  1. 9 Ratings

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Most helpful positive review

This was actually quite yummy. I could not find bulgar, so i substituted whole wheat couscous. That worked nicely, and made a yummy dish. It was not like "traditional" meatless moussakas I've ha...

Most helpful critical review

My husband didn't care for it. I thought it was ok but needed some spice to it! Won't make again.

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My husband didn't care for it. I thought it was ok but needed some spice to it! Won't make again.

This was actually quite yummy. I could not find bulgar, so i substituted whole wheat couscous. That worked nicely, and made a yummy dish. It was not like "traditional" meatless moussakas I've ha...

This was easy to make and very good. We had enough with seconds to satisfy my family of six. I did replace half of the bulgur with meatless crumbles, and added 1 tsp cinnamon to a large can of...

Very nice dish. I didn't realize I had no Basil, so I used Oregano instead. Also, I used Soy Milk rather than Cow's Milk (again, because I thought I had milk). I added some sauted Red Bell Peppe...

Bland, not really worth the effort. Won't be making again.

Layers and seasoning were alright- I added my own seasonings- i.e. meat masala seasoning- the bechamel sauce was a bust-I found another recipe for it and the whole dish was fantastic.... So this...

This is a great recipe that's easily customized using different herbs/spices. I seasoned my bulgur with veggie bullion, garlic and a pinch each of allspice and cumin. Rather than the tomatoes, I...