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Eggplant Moussaka with Bulgur

Eggplant Moussaka with Bulgur

This is a fun way to cook with eggplant. With exotic flavors and different textures of the heartiness of bulgur and creaminess of béchamel sauce, this dish is both interesting and flavorful.

3 eggplant, cut in 1 inch thick rounds
4 tablespoons olive oil
2 cups onions, chopped
1 tablespoon garlic, minced
˝ cup bulgur, uncooked
1/8 teaspoon allspice
1/8 teaspoon cinnamon
Pinch ground cloves
1 cup water
14 oz. can chopped tomatoes, undrained
1 cup marinara sauce
1 tablespoon butter
2 tablespoons flour
1 cup milk
3 tablespoons parmesan cheese, grated
2 teaspoons sea salt
1 egg
1 teaspoon granulated onion
1 teaspoon granulated garlic
cooking spray

  • Turn oven to 450 degrees.
  • Brush eggplant slices with half the olive oil and place in pan coated with cooking spray. Sprinkle eggplant with half teaspoon of salt. Bake eggplant for 20-30 minutes or until browned. (You can also broil if you prefer for 5 minutes on each side.)
  • Heat skillet and add remaining oil to pan. Sautee onion and garlic for six minutes and add bulgur. Cook on low heat for three minutes to lightly toast bulgur. Add water, chopped tomato and marinara sauce, one teaspoon salt and seasonings. Cook for one more minute and remove from heat.
  • In saucepan, melt butter over medium heat and add flour. Cook one minute and slowly whisk in milk, removing all lumps. Bring to a simmer and continue to heat until thick, whisking constantly. Stir in two tablespoons parmesan cheese and remaining salt. Remove from heat and whisk in egg.
  • Preheat oven to 350 degrees.
  • Place bulgur mixture into sprayed 11×7 pan and top with eggplant. Spread with milk mixture and sprinkle with remaining parmesan cheese. Bake uncovered in oven for 35 minutes or until lightly browned.

Serves: 6

Cooking time: 1 hour, fifteen minutes

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Read more: Appetizers & Snacks, Diet & Nutrition, Entrees, Family, Food, HeartMath Kitchen, Home, Life, Nourishing the Heart, Simply Healthy, Vegetarian, , , , , , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


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7:38PM PDT on Aug 26, 2013


7:06PM PDT on Jul 23, 2013


7:07PM PDT on Jul 22, 2013

Sounds delicious! Thanks

2:54PM PDT on Jul 22, 2013

Thank you Sara, for Sharing this!

5:17PM PDT on Jul 21, 2013

Thank you! This dish sounds wonderful.

3:41PM PDT on Jul 21, 2013


2:59AM PDT on Jul 19, 2013

Have to try this.

4:12PM PDT on Jul 16, 2013

yum; yum; YUM!!!

5:46PM PDT on Jul 15, 2013

Looks like a good dish!

12:38PM PDT on Jul 15, 2013

This is really good. I made a few changes, since salt is a problem for me: no added salt. Used a can of no-salt tomato sauce plus some Italian herbs to replace marinara sauce, and no-salt diced tomatoes. Also used garlic powder instead of granulated since I couldn't find that. For variation, we split a pork chop to add on the second night: a chicken breast would go well, too.
My 3 eggplants were about 1/3 too much, but I cooked them all and will make another recipe of this with 1/2 the sauce since we like it so much! (Tiny oven with only one shelf in the camper-)

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