Super Moussaka Recipe -

Super Moussaka

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    1 hr 40 mins


  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. Gradually pour the bechamel sauce into the beaten egg, whisking constantly. Pour the sauce over the tomatoes.
  9. Bake the moussaka, uncovered, for 45 minutes. Slice it as you would lasagna, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2003

This was actually quite yummy. I could not find bulgar, so i substituted whole wheat couscous. That worked nicely, and made a yummy dish. It was not like "traditional" meatless moussakas I've had, but my guests liked it anyway. Next time, I'll add some mushrooms to the mix, and maybe some cheese.

Most Helpful Critical Review
Mar 09, 2003

My husband didn't care for it. I thought it was ok but needed some spice to it! Won't make again.


8 Ratings

Mar 10, 2004

This was easy to make and very good. We had enough with seconds to satisfy my family of six. I did replace half of the bulgur with meatless crumbles, and added 1 tsp cinnamon to a large can of crushed tomatoes for the tomato layer. Next time I will probably add minced mushrooms to the bulgur/crumble mixture for a bit more depth.

Sep 13, 2005

Very nice dish. I didn't realize I had no Basil, so I used Oregano instead. Also, I used Soy Milk rather than Cow's Milk (again, because I thought I had milk). I added some sauted Red Bell Pepper, sauted Onion and thinly Sliced Potatoes below the Eggplant layer (as in another Moussaka). It took a bit of time to prepare, but it was pretty good. I think next time I'll add more spices to jazz it up a bit more. The major "complaint" I have is that the spices are a bit low-key for a dish that has many components (especially the bulgur!) which soak up flavor so readily.

Oct 10, 2003

Bland, not really worth the effort. Won't be making again.

Apr 07, 2013

This is a great recipe that's easily customized using different herbs/spices. I seasoned my bulgur with veggie bullion, garlic and a pinch each of allspice and cumin. Rather than the tomatoes, I used a jar of arrabbiata sauce which I cooked down with some sauteed onions, a little sugar and another pinch of allspice. A sprinkling of mozzarella on top. The allspice and the slightly sweetened sauce give it more of an Arabic taste. Just a little change up. Love the bulgur as a base. Next time I think I'll go more Greek and use lemon and mint in the bulgur, maybe some feta. Thanks for this twist on traditional moussaka!


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 11.4 g
  • 46%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 375 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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