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Super Moussaka

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."

Rating: This weblink has been rated 7 times with an average star rating of 3.3 Read Reviews (5)

Rate/Review | 248 people have saved this

What to Drink?

Wine Sangiovese
 

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

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 9x11 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 278 | Total Fat: 6.3g | Cholesterol: 42mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2003 by BARBIE0492 
My husband didn't care for it. I thought it was ok but needed some spice to it! Won't make again. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2003 by VeggieGal 
This was actually quite yummy. I could not find bulgar, so i substituted whole wheat couscous.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2005 by DOGSNRODENTS 
Very nice dish. I didn't realize I had no Basil, so I used Oregano instead. Also, I used Soy... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2004 by njbiomom 
This was easy to make and very good. We had enough with seconds to satisfy my family of six. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2003 by Manda 
Bland, not really worth the effort. Won't be making again. MORE

 
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