Eggplant Parmesan with Hand Chopped Pesto Bulgur

Name: Eggplant Parmesan with Hand Chopped Pesto Bulgur
Total time: 45 min
Ingredients: 4 baby eggplants; 1/2 cup breadcrumbs; 1 tablespoon Italian seasoning; 2 tablespoons grated Parmesan cheese (preferably Parmigiano Reggiano); 2 eggs; Salt; pepper; 1 cup bulgur wheat; 1 1/3 cups water; 2 tablespoons pine nuts toasted; 1 large bunch of basil (if you’re using those plastic containers, get 2); 2 tablespoons pine nuts; 1 clove garlic; Zest of 1 lemon; 1 tablespoon Parmesan cheese; 2 tablespoons olive oil; Colima Sea Salt; 8 ounces fresh mozzarella cheese (sliced into small rounds); 1 cup marinara sauce

www.tinyredkitchen.com

Crispy baked eggplant is paired with fresh mozzarella, a homemade pesto and bulgar wheat instead of pasta for a twist on classic.

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