Vegetarian Moussaka

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 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; sauté 8 minutes. Add garlic; sauté 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.

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.

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