Eggplant Parmesan with Bulgur and Pine Nuts

Ingredients:
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 glove eggplants (about 2 1/4 lb total)
1 1/3 cup low-sodium chix broth
1 cup bulgur
2 medium tomatoes (about 14 oz) 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

Instructions:
1. Preheat oven to 425 degrees. 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, arranging coated slices on prepared baking sheets. Bake until eggplant is tender and golden brown, about 25 mins.
3. Meanwhile, in medium saucepan over high heat, bring chix broth to a boil. Stir in bulgur, cpver, turn off heat and set aside for 30 mins.
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. Brint to a boil, reduce to a simmer and cook, stirring occasionally, until sauce has thickened slightly, 8-10 mins.
5. Remove eggplant from oven and preheat broiler. Arrange an oven rach 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 mins.
7. Meanwhile, chop or thinly slice remaining 4 basil leaves. Stir basil and pine nuts into bulgur. Serve alongside eggplant parmesan.

Serving is 1 stack and 1/2 cup bulgur mixture. Calories: 340, Total Fat: 13g, Sat. Fat: 2.5g
Clean Eating Mag Septmeber/October 2009