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Vegetarian Moussaka

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 b├ęchamel sauce. The eggplant and bulgur pack this dish with fiber. Garnish with chopped fresh parsley.
4 Servings - 1 hr 30 min - myrecipes.com
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Servings:4  | Calories:459 | Total Fat:17g  | Chol:61mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 5g
25 %
Total Carb 68g
23 %
Fiber 21g
84 %
Sugars 18g
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Cholesterol 61mg
20 %
Sodium 1036mg
43 %
Protein 16g
32 %
Calories:
48% Others combined
21% Eggplants
16% Organic vegetable broth
13% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 : View recipe directions on myrecipes.com
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