Vegetarian Moussaka

Ingredients

• 0.5 cup bulgur uncooked
• 1 tablespoon butter 
• 14.5 ounce canned tomatoes diced undrained canned
• 1 large eggs lightly beaten
• 3  eggplants peeled cut into 1/2-inch-thick slices ( 2 1/2 pounds)
• 2 tablespoons flour all-purpose
• 4  garlic cloves minced
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 1 cup milk 1% low-fat
• 2 tablespoons olive oil extra-virgin divided
• 2 cups onion chopped
• 2 teaspoons oregano fresh chopped
• 2 tablespoons romano cheese fresh finely grated
• 0.3 teaspoon salt 
• 2 cups vegetable broth organic

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Brush eggplant slices with 1 tablespoon oil.
3. 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.
4. Heat a large skillet over medium-high heat.
5. Add remaining 1 tablespoon oil to pan; swirl to coat.
6. Add chopped onion to pan; saut 8 minutes.
7. Add garlic; saut 1 minute.
8. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently.
9. 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.
10. Melt butter in a saucepan over medium heat.
11. 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.
12. Remove from heat, and cool slightly.
13. Add egg, stirring well with a whisk.
14. Preheat oven to 35
15. Arrange half of eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
16. Spread the bulgur mixture evenly over eggplant; arrange remaining eggplant over bulgur mixture. Top with milk mixture.
17. Bake at 350 for 40 minutes, and remove from oven. Increase oven temperature to 47
18. Return dish to oven for 4 minutes or until the top is browned.
19. Let stand for 10 minutes before serving.