Super Moussaka
Submitted by:  jessica
” 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. “
Ingredients
5 cups water
1 teaspoon salt
2 1/2 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
1/2 cup chopped fresh basil
1 pinch ground nutmeg
salt and pepper to taste
3 1/2 cups plum tomatoes, peeled
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 9×11 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   When the bechamel sauce has cooled a bit whisk the egg into it.
Pour the sauce over the tomatoes.
9   Bake the moussaka, uncovered, for 45 minutes.
Slice it as you would lasagna, and serve.
Makes 8 servings
Nutrition at a glance
Servings Per Recipe: 8
amount per serving
Calories 279
Protein 11g
Total Fat 6g
Sodium 390mg
Cholesterol 41mg
Carbohydrates 48g
Fiber 10g

Super Moussaka

Submitted by:  jessica

” This is a great moussaka recipe that serves up to 8 guests.  It only needs a nice simple green salad or  whole-grain bread to round out the meal.  You can replace the  basil with parsley if you like; the important thing is to use FRESH herbs. ”

Ingredients

5 cups water

1 teaspoon salt

2 1/2 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

1/2 cup chopped fresh basil

1 pinch ground nutmeg

salt and pepper to taste

3 1/2 cups plum tomatoes, peeled

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 9×11 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   When the bechamel sauce has cooled a bit whisk the egg into it.

Pour the sauce over the tomatoes.

9   Bake the moussaka, uncovered, for 45 minutes.

Slice it as you would lasagna, and serve.

Makes 8 servings

Nutrition at a glance

Servings Per Recipe: 8

amount per serving

Calories 279

Protein 11g

Total Fat 6g

Sodium 390mg

Cholesterol 41mg

Carbohydrates 48g

Fiber 10g

Tagged with:

Filed under: Veggie Recipes

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