Eggplant Parmesan with Bulgur and Pine Nuts

This recipe comes courtesy of the Sept/Oct Clean Eating Magazine.  It’s a total winner and works as leftovers the next day! (editors note: please excuse the small dark kitchen!)

Ingredients:

• olive oil cooking spray
• 3 large egg whites lightly beaten
• 3/4 cup whole wheat panko bread crumbs

• 6 T low fat Parmesan Cheese, grated
• 1 1/2 tsp dried oregano
• 1 t garlic powder
• 1/4 t sea salt

• 2 globe eggplants( 2 1/4 lb total)

• 1 1/2 cup low sodium chicken broth

 

• 1 c bulgur

 

• 2 medium tomatoes cut into large chunks (about 14 ozs)

• 1 tbsp no salt added tomato paste
• 2 cloves garlic
• 12 large basil leaves, divided

• 1 c part skim, low moisture mozzarella cheese, shredded

• 2 T pine nuts, toasted

Instructions:
1: Preheat oven to 425 F.  Coat 2 rimmed baking sheets with cooking spray.  Set aside
2. Place egg whites in a shallow bowl.  In another shallow bowl, combine panko, Parmesan, oregano, garlic powder and salt.

Trim ends off eggplants and cut each eggplant crosswise into 6 3/4 inch slices.

One at a time, dip eggplant slices in egg whites, then panko mixture

Arrange coated slices on prepared baking sheets. Bake until eggplant is tender and golden brown, about 25 minutes.


3.  Meanwhile, in a medium saucepan over high heat, bring chicken broth to a boil.  Stir in bulgur, cover, turn off heat and set aside for 30 minutes.

4. While eggplant is cooking and bulgur is softening, combine tomatoes, tomato paste, garlic and 8 basil leaves in a food processor and pulse to make it a chunky sauce. 

Transfer to a small saucepan over medium heat.  Bring to a boil, reduce to a simmer and cook, stirring occasionally, until sauce has thickened slightly, 8 to 10 minutes.

5. Remove eggplant from oven (at the end of the 25 minutes) and preheat broiler.  Arrange an oven rack about 8 inches from heating element

6. Spoon tomato sauce over eggplant slices, dividing it evenly.

Sprinkle mozzarella over tomato sauce, dividing it evenly


Use a spatula to place 6 eggplant slices on top of 6 others, making 6 2 slice stacks on 1 baking sheet.


Broil until mozzarella is browning on top and melted in the middle, about 3 minutes.

7. Meanwhile, chop or thinly slice remaining 4 basil leaves.  Stir basil and pine nuts into bulgur. 

Serve alongside Eggplant Parmesan.

Enjoy! 

What is your favorite healthy take on a not traditionally healthy recipe?