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; saute 8 minutes. Add garlic; saute 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 350u0b0.
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 350u0b0 for 40 minutes, and remove from oven. Increase oven temperature to 475u0b0. Return dish to oven for 4 minutes or until the top is browned. Let stand for 10 minutes before serving.

eggplants, extravirgin olive oil, cooking spray, onion, garlic, bulgur, ground allspice, ground cinnamon, ground cloves, vegetable broth, fresh oregano, salt, butter, flour, milk, romano cheese, salt, egg

Taken from www.myrecipes.com/recipe/vegetarian-moussaka (may not work)