Wednesday, August 19, 2009

Eggplant Parmesan with Bulgur and Pine Nuts

I am loving Clean Eating Magazine. I got my second issue recently and discovered a ton of recipes I couldn't wait to try. I loved the sound of the eggplant parmesan - it looked easy to make, didn't take that long, and actually had a great presentation. Best of all, it was delicious! I don't have bulgur, so I used couscous instead.

Eggplant Parmesan with Bulgur and Pine Nuts
Source: Clean Eating Magazine, Sept/Oct 2009
Serves 6

Olive oil cooking spray
3 large egg whites, lightly beaten
3/4 cup whole wheat panko or bread crumbs
6 tbsp low-fat parmesan cheese, grated
1 1/2 tsp dried oregano
1 tsp garlic powder
1/4 tsp sea salt
2 globe eggplants (about 2 1/4 pounds total)
1 1/3 cup low sodium chicken broth
1 cup bulgur (or cous cous)
2 medium tomatoes (about 14 ounces), cut into large chunks
1 tbsp no-salt-added tomato paste
2 cloves garlic
12 large basil leaves, divided
1 cup part-skim, low-moisture mozzarella cheese, shredded
2 tbsp pine nuts, toasted

1. Preheat oven to 425 degrees 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 six 3/4-inch slices. One at a time, dip eggplant slices in egg whites, then panko mixture, arranging 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. (For cous cous: Add cous cous to a bowl, pour in boiled chicken broth. Cover with a cloth or large plate, let sit for 10 minutes then fluff with a fork.)

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 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 and preheat boiler. 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 six 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.


  1. I love that it's baked eggplant rather than fried. Sounds and looks great!

  2. I served similar little eggplant stacks to guests a few weeks ago and they were a huge hit. Yours look fabulous!

  3. I am a huge eggplant fan! So I can not wait to try this soon!

  4. This is such a simple and easy way to enjoy eggplant. Thanks for sharing!