2 tablespoons olive oil extra virgin extra-virgin divided
2 cups onion chopped
2 teaspoons oregano fresh chopped
2 tablespoons pecorino cheese fresh finely grated
0.3 teaspoon salt
2 cups vegetable stock organic
Equipment
frying pan
baking sheet
sauce pan
oven
whisk
baking pan
aluminum foil
broiler
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; saut 8 minutes.
Add garlic; saut 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 35
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 47
Return dish to oven for 4 minutes or until the top is browned.