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Recipe Super Moussaka (Vegetarian)
Home Cooking Recipes
Required 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 peeled roma (plum) tomatoes
- 1 egg, beaten
Preparing/Cooking:
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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).
- 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.
- Sprinkle the basil, nutmeg, salt and pepper into the saucepan of bechamel sauce.
- 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.
- Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.
- When the bechamel sauce has cooled a bit whisk the egg into it.
- Pour the sauce over the tomatoes.
- Bake the moussaka, uncovered, for 45 minutes.
- Slice it as you would lasagna, and serve.
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