Eggplant Parmesan w/ Bulgur & Pine nuts

By J9Rose

5 stars

Ingredients

• 1 package of lean turkey sausage
• Olive oil cooking spray
• 3 large egg white, lightly beaten
• 3/4 c whole wheat panko
• 6 T low-fat parmesan cheese
• 1 1/2 t dried oregano
• 1 t garlic powder
• 1/4 tsp sea salt
• 2 globe eggplants (about 2 1/4 lb total)
• 1 1/3 - 3/4 c low-sodium chicken broth
• 1 cup bulgur
• 1 large jar of Rao’s sauce
• 1 cup lo-fat mozzarella cheese
• 2 T pine nuts, toasted
• 2 basil leaves, chopped

Details

Servings 6

Preparation

Step 1

1. Pre-heat oven to 425 degrees. Coat 2 rimmed baking sheets w/ cooking spray & set aside.
2. Brown & drain turkey sausage
3. Place egg whites in a shallow bowl. In another shallow bowl (split between 2-3 bowls) combine panko, Parmesan, oregano, garlic powder & salt. Trim ends of eggplant & cut 6 ¾ inch slices
4. Dip in egg then breadcrumb mixture, arranging on baking sheets. Bake until eggplant is tender & golden brown, about 25 minutes.
5. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
6. Meanwhile, in a medium saucepan over high heat, bring broth to a boil. Stir in bulgur, cover & remove from heat. Set aside for 30 mins.
7. Remove eggplant from over & preheat broiler. Arrange an over rack about 8 inches from heating element.
8. Spoon sauce over eggplant slices. Sprinkle turkey sausage & mozzarella cheese over each slice. Use 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 & melted in the middle, about 3 minutes.
9. Meanwhile, chop 2 basil leaves into bulgur and stir in about ½ c of sauce and some crumbled sausage.