- 4
Ingredients
- Other Time: 1 hour, 30 minutes minutes
- Yield: 4 servings
- 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
Preparation
Step 1
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; saut minutes. Add garlic; saut 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.
CALORIES 343 ; FAT 13.1g (sat 4.2g,mono 6.4g,poly 1.3g); CHOLESTEROL 57mg; CALCIUM 203mg; CARBOHYDRATE 47.8g; SODIUM 583m
Cooking Light, MARCH 2011
g; PROTEIN 11.4g; FIBER 13.4g; IRON 2.3mg
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