Eggplant Parmesan with Hand Chopped Pesto Bulgur
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 baby eggplants
  • ½ cup breadcrumbs
  • 1 tablespoons Italian seasoning
  • 2 tablespoons grated Parmesan cheese (preferably Parmigiano Reggiano)
  • 2 eggs
  • Salt and pepper
  • 1 cup bulgur wheat
  • 1⅓ 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
  1. Preheat oven to 425 ºF.
  2. Slice your eggplant in ½ inch slices. Combine the breadcrumbs, Italian seasoning, and cheese and season with salt and pepper.
  3. Beat the eggs with a pinch of salt.
  4. Dredge the eggplants in the egg and coat with the breadcrumbs. Lay them on a parchment lined sheet pan. Sprinkle any remaining breadcrumbs on top. Once all are coated, bake for about 20-25 minutes, until browned and crispy.
  5. Put the bulgur, water and a big pinch of salt in a medium size saucepan and bring to a boil. Cover, turn off heat and let sit while you put everything together, for at least 10-15 minutes.
  6. Make the pesto by chopping the basil, pine nuts, garlic and cheese by hand. When everything is finely chopped, add the lemon zest and a pinch of salt and put in a small bowl. Drizzle with the olive oil and set aside.
  7. When the eggplant is done, remove from the oven and top each with a spoonful of sauce and a piece of cheese. Stack the eggplant either 2 or 3 slices high and put back in the oven until the cheese is melted and bubbly, about 5 minutes.
  8. While the eggplant is back in the oven, add the toasted pine nuts and half of the pesto with the bulgur and fluff with a fork.
  9. To serve, spoon some of the sauce on the plate, lay the eggplant on top and serve with a side of bulgur, remaining pesto and leftover sauce.
Recipe by Tiny Red Kitchen at