Vegetable Moussaka

Name: Vegetable Moussaka
Yield: Serves 6 to 8
Cuisine: Europe, Greek
Ingredients: 4 pounds, eggplant, peeled and cut into ¾-inch pieces; 1/4 cup, extra-virgin olive oil; , Salt and pepper; 1 , onion, chopped fine; 4 , garlic cloves, minced; 1 tablespoon, minced fresh oregano or 1 teaspoon dried; 1 teaspoon, ground cinnamon; 1/2 cup, dry white wine; 1 pound, russet potatoes, peeled and cut into ½-inch pieces; 2 cups, vegetable broth; 1 , (28-ounce) can crushed tomatoes; 1 cup medium-grind, bulgur, rinsed; 3 tablespoons, unsalted butter; 1/4 cup, all-purpose flour; 2 cups, whole milk; 2 ounces, Parmesan cheese, grated (1 cup); Pinch , ground nutmeg; 2 tablespoons, chopped fresh basil

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Our vegetarian version includes a hearty foundation of bulgur and potatoes.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES6 to 8

TIME3 hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Traditional recipes for this Greek dish combine ground lamb with cinnamon, nutmeg, and tomatoes and then top that with eggplant and a thick béchamel sauce. For our vegetarian interpretation, we used bulgur and potatoes to create a hearty fo...

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