Vegetable Moussaka

americastestkitchen.com

Amy

subheading: Gather Your Ingredients:

4 pounds eggplant, peeled and cut into ¾-inch pieces

¼ 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

½ 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

¼ cup all-purpose flour

2 cups whole milk

2 ounces Parmesan cheese, grated (1 cup)

Pinch ground nutmeg

2 tablespoons chopped fresh basil

View Nutritional Information

subheading: Key Equipment:

The Best Dutch Ovens

The Best Rimmed Baking Sheets

subheading: Before You Begin:

note: When buying eggplant, look for those that are glossy, feel firm, and are heavy for their size. Do not substitute low-fat or skim milk in the sauce. You can swap fine-grind bulgur for the medium-grind in this recipe.

Directions at americastestkitchen.com

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