Moussaka

This is a Greek moussaka. There is also a Turkish moussaka, which is made without the bechamel cream sauce.

Ingredients:
5 cups of water
1 tsp. salt
2 1/2 cups bulgur
1 1/2 pounds eggplant, sliced into 1/2-inch-thick rounds
1 Tbs. butter
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups milk, warmed
1.2 cup chopped basil, cilantro, parsley, or dill, or  a combination
1 pinch of ground nutmeg to ground cinnamon
salt and freshly ground black pepper, to taste
3 1/2 cups peeled plum tomatoes

~ Preheat the oven to 400 F. In a large saucepan, bring the water and the 1 tsp. of salt to a boil. Add the bulgur and cover the pan. Let the bulgur sit for 10 minutes.

Lay the eggplant slices on one or two lightly greased baking sheets, Bake them in the oven for 15 minutes, or until the  eggplant has softened but is not browned. Remove the eggplant from the oven, and lower temperature to 350 F.

While the eggplant bakes, make the bechamel: Melt the butter in a saucepan over medium heat. Add the garlic, and cook it, stirring, for 1 minute. Add the flour, and stir constantly for 1 minute. Slowly add the milk, 1/2 cup at a time, whisking well after each addition. Simmer the mixture, stirring frequently, for 5 minutes, then take the pan off the heat. Add the herbs, nutmeg or cinnamon, and salt and pepper.

Spoon the bulgur into a 9x11-inch casserole dish, and pat the bulgur down well. Then lay the eggplant slices on the bulgur, overlapping them in rows. Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.

When the bechamel has cooled a bit, whisk the egg into it. Pour the sauce over the tomatoes. (At this point you can cover the dish with plastic wrap and refrigerate for up to 2 days, if you would like to bake it later.)

Bake the moussaka, uncovered, at 350 F for 45 minutes (or, if it has been chilled, 55 minutes). Slice it as you would lasagna, and serve.

Serves 8