Vegetable Moussaka | America's Test Kitchen

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