Flavorful meatless dish

May 08, 1991

This healthy recipe serves eight and takes about 40 minute to prepare.

Vegetarian Moussaka

1 eggplant

1/2 cup bulgur

1 cup boiling water

2 teaspoons olive oil

1 small onion, peeled and finely chopped

1 medium clove garlic, peeled and minced

2 (14 1/2 -ounce) cans peeled and diced tomatoes

3/4 teaspoon cinnamon

1 1/2 teaspoons dried oregano, crushed

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups low-fat milk

3 tablespoons flour

1/8 teaspoon cayenne pepper

1/8 teaspoon nutmeg

1/3 cup grated Parmesan cheese

Paprika

filling: Slice the eggplant into one-quarter-inch-thick slices. Spread out on a baking sheet and lightly score the tops. Bake in a preheated 375-degree oven 20 minutes.

Put the bulgur into a bowl and add the boiling water. Let sit 30 minutes. Drain off any excess water. In a large skillet heat the olive oil over medium heat. Saute the onion and garlic until softened, ten minutes. Add the tomatoes with the juice, the cinnamon, oregano, salt and pepper. Cook ten minutes; add the bulgur and cook an additional ten minutes more.

sauce: Bring the milk to a simmer in a medium saucepan. Place the flour in a small strainer and sift into the milk, whisking constantly. Stir in the cayenne and nutmeg. Simmer until thickened, about four to five minutes. Stir often. Remove from the heat and stir in the Parmesan.

Place a thin layer of the filling in the bottom of a 9x13-inch baking dish. Top with half of the eggplant slices, a second layer of filling and the remaining eggplant. Top with the remaining filling. Spoon the sauce over the top and sprinkle with the paprika.

Bake the moussaka in a preheated 350-degree oven 35 minutes. Let cool ten minutes before serving.

Makes eight servings. Each serving has 114 calories, 5 grams protein, 4 grams fat including 2 grams saturated fat, 16 grams carbohydrates, 7 milligrams cholesterol and 251 milligrams sodium.

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