Dinner

Vegetarian Eggplant Moussaka is for Dinner.

Vegetarian Eggplant Moussaka takes several minutes to prepare.

Vegetarian Eggplant Moussaka takes several minutes to cook.

Vegetarian Eggplant Moussaka makes 9 servings.

The ingredients for Vegetarian Eggplant Moussaka are:

1 eggplant (1-1/14#) cut into 1/4 to 1/2 inch slices
2 T extra virgin olive oil, divided
Spray oil
1 cup yellow onion, chopped
2 t pre-minced garlic
OR
4 cloves of fresh garlic, minced
1/2 cup uncooked bulgur
1/4 t ground allspice
1/4 t ground cinnamon
1/4 t ground cloves
2 cups vegetable or chicken broth, or water
2 t fresh oregano, chopped
OR
1 t dried oregano
1 14.5 oz can of diced tomatoes, with juice
1 T vegan butter
2 T all-purpose flour
1 cup plain soymilk
2 T romano cheese
1/4 t kosher salt
1 large egg, beaten slightly

Here is how you make Vegetarian Eggplant Moussaka:

Preheat broiler to highCoat baking pan with oil sprayCoat both sides of eggplant slices with olive oil and broil 6 inches from heat for about 5 minutes each sideRemove and set eggplant asidePreheat oven to 365Heat a large skilled over medium-high heat and add remaining T of olive oil, coating skilletAdd onion and saute 7-8 minutesAdd garlic and saute for 1 minutesAdd bulgur and toast for 3 minutesAdd allspice, cinnamon, and cloves and stir constantly for 1 minute. Add broth (or water), oregano, and tomatoes. Bring to a boil, reduce heat and simmer for 20-25 minutes until bulgur mixture is thickened. Stir occasionally.When bulgur is almost ready, in a saucepan, melt the butter, add and whisk in flour until well mixedSlowly add in the soymilk, stirring constantly with a whisk so it blends smoothlyBring to a boil, then reduce heat to medium-low and simmer for 4-5 minutes until well thickened. Stir frequently to prevent lumps and scorchingRemove from heat and stir in grated cheese and saltCool a bit then add the slightly beaten egg, stirring with whisk.In an 8 x 8 glass casserole dish coated with oil spray, arrange 1/3 of the eggplantSpread half of the bulgur mixture over the eggplantArrange another layer of 1/3 of the eggplant and top with remaining bulgur mixtureLayer on the remaining 1/3 of the eggplantTop the casserole with the soymilk mixtureBake for 40 minutes, increase temperature to 475 and bake an additional 4-5 minutes until the top is brownedRemove from oven and let it rest 10 minutes before cutting.Serving Size: Makes (9) 75 gram servingsNumber of Servings: 9Recipe submitted by SparkPeople user SOSQUARE.

The nutritional information for Vegetarian Eggplant Moussaka is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 160.9

• Total Fat: 8.2 g
• Cholesterol: 27.2 mg
• Sodium: 440.1 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 4.0 g
• Protein: 5.9 g

The dietary needs meet for Vegetarian Eggplant Moussaka is Vegetarian