8ouncesfresh mozzarella cheesesliced into small rounds
1cupmarinara sauce
Instructions
Preheat oven to 425 ºF.
Slice your eggplant in 1/2 inch slices. Combine the breadcrumbs, Italian seasoning, and cheese and season with salt and pepper.
Beat the eggs with a pinch of salt.
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.
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.
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.
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.
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.
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.