Vegetarian Moussaka with Bulgur
Greek

Vegetarian Moussaka with Bulgur

Golden layers of tender eggplant embrace a hearty bulgur filling fragrant with garlic and herbs. My Mediterranean twist on the classic transforms this beloved comfort food into a satisfying vegetarian centerpiece that's perfect for feeding a crowd or meal prepping for the week.

By Chef Laura Bonicelli

eggplant

Prep Time

20 min

Cook Time

50 min

Total Time

1 hr 30 min

Servings

6 servings

Ingredients

  • 2 eggplants (about 2. 5 pounds total, cut into 1/2-inch slices)
  • cooking spray
  • 2 tablespoonsextra-virgin olive oil
  • Kosher salt and pepper (to taste)

bulgur sauce

  • 1 tablespoonextra-virgin olive oil
  • 1 medium yellow onion (diced, about 2 cups total)
  • 4 clovesgarlic (minced)
  • 1/2 cupuncooked bulgur wheat
  • 1/4 cupdry white wine
  • 1/4 teaspoonground allspice
  • 1/4 teaspoonground cloves
  • 1/4 teaspoonground cinnamon
  • 1 teaspoonKosher salt
  • 2 cupsvegetable stock
  • 1 tablespoonchopped oregano leaves
  • 1 14.5 ouncecan diced tomatoes

béchamel sauce

  • 1 tablespoonsalted butter
  • 2 tablespoonsall-purpose flour
  • 1 cupmilk
  • 1/4 cupfinely grated Parmesan
  • 1/4 teaspoonKosher salt
  • 1 large egg (lightly beaten)

Nutrition Facts

Per Serving (serves 6 servings)

Calories253
Total Fat13g
Cholesterol39mg
Sodium1021mg
Total Carbohydrates29g
Dietary Fiber8g
Sugars11g
Protein8g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Preheat the oven to 425ºF.

  2. 2

    Place the eggplant slices on a foil or parchment-covered baking sheet coated with cooking spray. Brush the eggplant with oil. Season lightly with salt and pepper, and bake for 15 to until the eggplant is brown and soft.

  3. 3

    Turn your oven off while preparing the sauces.

  4. 4

  5. 5

    Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chopped onion and sauté for . Add the garlic to the pan and sauté for . Add the bulgur to the pan, toast, stirring, for . Add the wine and cook off thoroughly. Add the spices; cook for , stirring constantly. Stir in the stock, oregano, and tomatoes. Bring to a boil and reduce the heat to a simmer. Simmer, uncovered, for 15 to until thickened and the mixture has the consistency of porridge. Stir occasionally.

  6. 6

  7. 7

    While the bulgur mixture is simmering, melt the butter in a saucepan over medium heat. Stir in the flour and cook for while stirring constantly. Gradually pour in the milk, stirring, with a whisk. Bring to a simmer; simmer for , until thickened. Stir in the cheese and salt. Remove the mixture from the heat. Cool slightly for . Whisk in the egg.

  8. 8

  9. 9

    Preheat oven to 350ºF.

  10. 10

    Coat an 11x7-inch baking dish with cooking spray. Arrange half of the eggplant in the dish and cover evenly with the bulgur sauce. Arrange the remaining eggplant on top of the bulgar and cover with the béchamel sauce. Bake for . Increase the oven temperature to 475ºF. Bake for an additional until the top is golden brown.

  11. 11

    Let stand for before serving.