Ingredients:
- 3 peeled eggplants , cut into 1/2-inch-thick slices (about 2 1/2 lb)
- cooking spray
- 1/8 tsp ground cloves
Directions:
- Preheat broiler to high.
- Brush eggplant slices with 1 tablespoon oil. Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
- Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently. Add ground allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring occasionally.
- Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese and salt. Remove from heat, and cool slightly. Add egg, stirring well with a whisk.
- Preheat oven to 350°.
- Arrange half of eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread the bulgur mixture evenly over eggplant; arrange remaining eggplant over bulgur mixture. Top with milk mixture. Bake at 350° for 40 minutes, and remove from oven. Increase oven temperature to 475°. Return dish to oven for 4 minutes or until the top is browned. Let stand for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.92 Kcal (1859 kJ) | ||
| Calories from fat | 151.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.87g | 26% | |
|---|---|---|---|
| Cholesterol | 66.11mg | 22% | |
| Sodium | 944.09mg | 39% | |
| Potassium | 1324.25mg | 28% | |
| Total Carbs | 62.92g | 21% | |
| Sugars | 22.72g | 91% | |
| Dietary Fiber | 16.86g | 67% | |
| Protein | 15.35g | 31% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 2.3mg | 13% | |
| Calcium | 252.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 66.16 Kcal (277 kJ) | ||
| Calories from fat | 22.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 26% | |
|---|---|---|---|
| Cholesterol | 9.85mg | 22% | |
| Sodium | 140.7mg | 39% | |
| Potassium | 197.35mg | 28% | |
| Total Carbs | 9.38g | 21% | |
| Sugars | 3.39g | 91% | |
| Dietary Fiber | 2.51g | 67% | |
| Protein | 2.29g | 31% | |
| Vitamin C | 2.6mg | 29% | |
| Iron | 0.3mg | 13% | |
| Calcium | 37.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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