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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In this meatless version of the classic Greek dish, bulgur wheat stands in for ground meat in a spiced-tomato filling surrounded by eggplant layers and topped with a béchamel sauce. The eggplant and bulgur pack this dish with fiber. Garnish with chopped fresh parsley. Ingredients:
3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds) |
2 tablespoons extra-virgin olive oil, divided |
cooking spray |
2 cups chopped onion |
4 garlic cloves, minced |
1/2 cup uncooked bulgur |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
2 cups organic vegetable broth |
2 teaspoons chopped fresh oregano |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 tablespoon butter |
2 tablespoons all-purpose flour |
1 cup 1% low-fat milk |
2 tablespoons finely grated fresh romano cheese |
1/4 teaspoon salt |
1 large egg, lightly beaten |
Directions:
1. Preheat broiler to high.
2. 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.
3. 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.
4. 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.
5. Preheat oven to 350°.
6. 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.
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