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Slow-Cooker Vegetarian Moussaka

Serves 8
Time 8 hr 25 min
This delicious, comforting casserole uses bulgur wheat in place of the usual ground beef. Be sure to slice the potatoes very thinly, either with a mandoline or a very sharp knife, so that they will cook evenly in the slow cooker. Watch our how-to video.
Special Diets:
Ingredients
  • Olive spray oil
  • 3/4 cup bulgur wheat
  • 1 large (1 1/2-pound) eggplant cut into 1/2-inch-thick slices
  • 2 Russet potatoes very thinly sliced
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic finely chopped
  • 1 1/2 teaspoon fine sea salt divided
  • 1/3 cup tomato paste
  • 1 1/4 cup low-fat (1%) milk
  • 3 bay leaves
  • 2 cinnamon sticks
  • 1/4 teaspoon grated nutmeg
  • 2 tablespoons unsalted butter
  • 1 1/2 cup shredded Le Gruyère cheese
  • 2 tablespoons all-purpose flour
Method

Lightly coat the inside of a slow cooker with spray oil. Sprinkle bottom with half of bulgur. Layer in half of the eggplant, half of the potatoes and half of the onion; sprinkle with half of the garlic and 1/2 teaspoon of the salt. Repeat with remaining bulgur, eggplant, potatoes, onion and garlic and 1/2 teaspoon of the salt. In a small bowl, whisk together tomato paste and 3/4 cup water. Pour mixture evenly into slow cooker. Cover and cook on low until eggplant and potatoes are just tender, 7 to 8 hours or on high for 3 1/2 to 4 hours.

Meanwhile, combine milk, bay leaves, cinnamon sticks and nutmeg in a small saucepan. Place over medium-high heat and cook just until small bubbles form around the edges of the pan. Remove from the heat, cover and let steep for at least 15 minutes. Discard bay leaves and cinnamon sticks.

Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, for 2 minutes. Whisk in warm milk and remaining 1/2 teaspoon salt. Cook, whisking occessionally, until just thickened, about 2 minutes more. Pour over moussaka in slow cooker and sprinkle cheese on top. Cover and cook on high until cheese is melted, about 30 minutes. Let cool for 15 minutes before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Olive spray oil
  • 3/4 cup bulgur wheat
  • 1 large (1 1/2-pound) eggplant cut into 1/2-inch-thick slices
  • 2 Russet potatoes very thinly sliced
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic finely chopped
  • 1 1/2 teaspoon fine sea salt divided
  • 1/3 cup tomato paste
  • 1 1/4 cup low-fat (1%) milk
  • 3 bay leaves
  • 2 cinnamon sticks
  • 1/4 teaspoon grated nutmeg
  • 2 tablespoons unsalted butter
  • 1 1/2 cup shredded Le Gruyère cheese
  • 2 tablespoons all-purpose flour