INGREDIENTS
3
Eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
4
Garlic cloves
2 cups
Onion
2 tsp
Oregano, fresh
1 14.5 ounce can
Tomatoes, no-salt-added
1
Egg, large
2 cups
Vegetable broth, organic
1/2 cup
Bulgur
2 tbsp
All-purpose flour
1/4 tsp
Allspice, ground
1/4 tsp
Cinnamon, ground
1/8 tsp
Cloves, ground
1/4 tsp
Salt
1
Cooking spray
2 tbsp
Olive oil, extra-virgin
1 cup
1% low-fat milk
1 tbsp
Butter
2 tbsp
Romano cheese, fresh