Super Moussaka

3.4
(9)

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.

Prep Time:
40 mins
Cook Time:
1 hrs
Total Time:
1 hrs 40 mins
Servings:
8
Yield:
1 9x13-inch pan

Ingredients

  • 5 cups water

  • 1 teaspoon salt

  • 2 ½ cups bulgur

  • 1 eggplant, sliced into 1/2 inch rounds

  • 2 tablespoons butter

  • 2 cloves garlic, minced

  • 3 tablespoons all-purpose flour

  • 3 cups milk

  • ½ cup chopped fresh basil

  • 1 pinch ground nutmeg

  • salt and pepper to taste

  • 3 ½ cups peeled roma (plum) tomatoes

  • 1 egg, beaten

Directions

  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
6g Fat
47g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 273
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 38mg 13%
Sodium 375mg 16%
Total Carbohydrate 47g 17%
Dietary Fiber 11g 41%
Total Sugars 8g
Protein 11g
Vitamin C 12mg 62%
Calcium 152mg 12%
Iron 2mg 10%
Potassium 686mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.