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Posted by / Wednesday, May 28, 2014 / No comments / , , , , , , , , , ,


Recipe for Eggplant Parmesan with Bulgar and Pine Nuts

Ingredients
Olive oil cooking spray
3 large egg whites, lightly beaten
3/4 c whole-wheat panko or bread crumbs
6 tbsp grated low-fat Parmesan cheese
1 1/2 tsp dried oregano
1 tsp garlic powder
1/4 tsp sea salt
2 globe eggplants
1 1/3 c low-sodium chicken broth
1 cup bulgar
2 medium tomatoes, cut into large chunks
1 tbsp tomato paste
2 cloves garlic
12 large basil leaves, divided
1 c shredded part-skim low-moisture mozzarella cheese
2 tbsp pine nuts
Directions
1. Preheat oven to 425 degrees. Coat two 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 three-quarter inch slices. One at a time, dip eggplant slices in egg whites, then panko mixture, arranging coated slices on prepared baking sheets. Bake until eggplants are tender and golden brown, about 25 minutes.
3. Meanwhile, in a medium saucepan over high heat, bring chicken broth to a boil. Stir in bulgar, cover, turn off heat and set aside for 30 minutes.
4. While the eggplant is cooking and the bulgar is softening, combine tomatoes, tomato paste, garlic and eight basil leaves in a food processor and pulse to make a chunky sauce. Transfer to a small sauce pan 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 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 six eggplant slices on top of six others, making six two-slice stacks on one baking sheet. Broil until mozzarella is browning on top and melted in the middle, about three minutes.
7. Meanwhile, chop or thinly slice the remaining four basil leaves. Stir basil and pine nuts into bulgar. Serve alongside the eggplant.

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