Eggplant Parmesan with Hand Chopped Pesto Bulgur - Tiny Red Kitchen

Ingredients

• 4 baby eggplants
• 1/2 cup breadcrumbs
• 1 tablespoon Italian seasoning
• 2 tablespoons grated Parmesan cheese (preferably Parmigiano Reggiano)
• 2 eggs
• Salt and 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
• To put together:
• 8 ounces fresh mozzarella cheese (sliced into small rounds)
• 1 cup marinara sauce