Vegetarian Moussaka

A classic moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce and baking.  In this recipe bulgur is used instead of meat.  This recipe does contain egg and Romano cheese.

Vegetarian Moussaka

  • Servings: 4
  • Difficulty: Intermediate
  • Print

By threeovens


  • 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


  1. Preheat the broiler.
  2. Lightly brush the eggplant with 1 tablespoon oil.  Place half on an aluminum foil lined baking sheet and broil 5-inches from heat until browned, about 5 minutes per side.  Repeat with remaining eggplant.
  3. Heat a large skillet over medium high heat.  Add a tablespoon of oil to the pan and swirl to coat the bottom.  Add onion and saute 8 minutes.  Add garlic and saute 1 minute.  Add bulgur and lightly toast, 3 minutes stirring to prevent burning.
  4. Stir in the allspice, cinnamon, and cloves.  Stir in vegetable broth, oregano, and tomatoes.  Bring to a boil, reduce heat, and simmer until thickened, about 20 minutes.  Stir occasionally.
  5. In a saucepan, melt butter over medium heat.  Whisk in flour and continue to whisk for about a minute.  Gradually whisk in milk.  Bring to a boil, reduce heat to medium low, and simmer until thickened, about 5 minutes.  Stir in cheese and season with salt.
  6. Remove from heat and cool slightly.  Whisk in the egg, mixing well.
  7. Preheat the oven to 350 degrees F.  Spray a rectangular baking dish with cooking spray.
  8. Arrange half the eggplant in the prepared baking dish.  Spread the bulgur mixture evenly over the eggplant, then top with remaining eggplant.  Pour the milk mixture over top.
  9. Bake 40 minutes.  Increase the oven temperature to 475 and bake until the top is browned, about 4 minutes.  Let stand 10 minutes before serving.


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