2 med. size (about 1 lb. each) eggplants, stems cut off
Olive oil or salad oil
Bulgur pilaf filling
Lemon slices and mint sprigs
2 c. unflavored yogurt

Cut eggplants lengthwise into fourths. Carve out pulp, leaving shells about 1/4 inch thick; reserve pulp to use in filling. Lightly rub skin side of shells with oil and arrange shells; cut side down, on a lightly oiled baking sheet. Bake, uncovered, in a 450 degree oven until skins feel very soft when pressed, about 45 minutes; loosen from pan and cool slightly.

To assemble, arrange baked shells, skin side down, in an oiled 9 inch diameter cake pan so that they radiate out from the center. Spoon filling evenly into pan and fold any protruding shell ends over filling. (At this point, you can cool, cover, and refrigerate as long as overnight.)

To cook, set pan on a rimmed baking sheet to catch any drips. Bake, uncovered, in a 400 degree oven for about 45 minutes (about 55 minutes if chilled) or until thoroughly hot in center. To unmold, cover cake pan with a serving dish turned topside down. Holding dish and pan securely, invert and shake firmly to loosen moussaka from pan. Serve hot or at room temperature, garnish with lemon slices and mint sprigs. Offer yogurt to spoon over individual wedges. Makes 8 servings.

BULGUR PILAF FILLING:

1 (14 1/2 oz.) can reg. strength chicken broth
1 c. bulgur
1/4 c. olive oil or salad oil
2 lg. onions, finely chopped
Reserved eggplant pulp, finely chopped
1/2 lb. sliced mushrooms
1/4 tsp. pepper
1/2 c. finely chopped parsley
3 c. (about 3/4 lb.) shredded Cheddar cheese
3 tbsp. lemon juice
Salt

In a 1 to 2 quart pan, bring chicken broth to boil on high heat; stir in 1 cup bulgur. Cover; remove from heat and set aside for about 20 minutes to let bulgur soften.

Meanwhile, in a 10 to 12 inch frying pan, combine oil, onions, and eggplant pulp. Cover and cook on medium heat, stirring often, until eggplant mashes easily, 20 to 25 minutes.

Add mushrooms, pepper, and soaked bulgur (with any liquid). Cook on high heat, stirring, until juices have cooked away, about 20 minutes.

Remove mushrooms and bulgur from heat and add parsley, cheese, lemon juice, and salt to taste. Stir to mix thoroughly.