Vegetarian Eggplant Parmesan with Bulgur
Vegetarianism is all the rage these days, with Meatless Mondays becoming a popular thing in many families. It’s a fun weekly alternative to pizza night, but some people aren’t having any of it; they want their meat and they want it now!
So what if you are the carnivore and you’ve met someone who may be perfect until you find out after a few dates that they are a vegetarian?
Well, you could give ‘em the boot, but why throw true love away over something as silly as a a cow? A better idea is to embrace it and learn to try a few new things yourself. There’s nothing to say you have to change your lifestyle, but trust me, everyone appreciates a little bit of effort and an open mind once in while. Especially a date.
That’s where this recipe comes in. It’s a good combination of classic vegetarian dish with bit of hippie flair. It’s not nearly as much effort as you might think, (there are some shortcuts you can take such as using store bought pesto, but I urge you to try this recipe exactly as written; it’s worth it), and it’s healthy and delicious.
Eggplant Parmesan with Bulgur and Handmade Pesto
Pesto:
3 large bunches basil
1 clove garlic
2 tablespoons grated aged parmesan
1 tablespoon pine nuts
2 tablespoons olive oil
Eggplant:
2 small baby eggplants (or one large eggplant), sliced into half inch rounds
1/4 cup whole wheat bread crumbs
1 egg, beaten
1 tablespoon Italian seasoning
2 tablespoons grated aged parmesan
4 oz fresh mozzarella, sliced
1 cup bulgur
1/4 cup pine nuts, toasted
2 cups marinara (I use Rao’s, but use your favorite)
Preheat your oven to 400ºF. In a small bowl, add the breadcrumbs, cheese, Italian seasoning and salt and pepper to taste. Take your eggplant slices and first dip them in the beaten egg, followed by the breadcrumb mixture. Lay on a parchment lined baking sheet. Bake for 20-25 minutes until golden brown.
While your eggplant is in the oven start your bulgur. Bring 1 1/4 cup water to boil in a medium saucepan. Add bulgur, cover and remove from heat. Set aside.
To make the pesto:
Using a sharp knife, rough chop about a third of your basil. Add the garlic clove, chop and add more of the basil. Add the pine nuts and cheese, chop some more and add the rest of the basil. Add a pinch of salt and chop until everything is finely chopped. Once it’s chopped put I in a small bowl and add your olive oil.
To put everything together:
Preheat the broiler to high. Put a slice of mozzarella on a slice of eggplant, add a tablespoon or two of marinara, and another slice of eggplant. Make each stack with three eggplant slices, ending with a slice of cheese. Put your stacks back on your pan and place in under the broiler just long enough to brown the cheese slightly.
Add half the pesto and the toasted pine nuts to the bulgur and mix to combine. To plate, spoon some marinara on each plate, add two of the eggplant stacks and some bulgur on the side. Serve with the extra pesto.
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Have you ever dated someone with food preferences completely opposite yours? If so, how did that work out?
