We are always looking for new delicious and clean recipes. Which is why we like The Best of Clean Eating cookbook from Clean Eating Magazine. It’s like getting a whole year’s worth of magazines in one book! One book! With 200 recipes, such as Windy City Pie Deep-Dish Pizza, Thai Coconut Shrimp with Brown Rice Pasta, Apple Grilled Cheese with Grainy Mustard, and the below dish—Eggplant Parmesan with Bulgar and Pine Nuts—this is a healthy food lover’s dream.
And the best part of the cookbook? Its emphasis on eating what you love. When you love yourself, you want to feed yourself food that is delicious, nutritious and crave-worthy. And the below recipe is definitely that—even if you’re not a vegetarian or think that “clean eating” equates to eating cardboard. This is food that feeds the soul!
Recipe for Eggplant Parmesan with Bulgar and Pine Nuts
Olive oil cooking spray
3 large egg whites, lightly beaten
3/4 c whole-wheat panko or bread crumbs
6 tbsp grated low-fat Parmesan cheese
1 1/2 tsp dried oregano
1 tsp garlic powder
1/4 tsp sea salt
2 globe eggplants
1 1/3 c low-sodium chicken broth
1 cup bulgar
2 medium tomatoes, cut into large chunks
1 tbsp tomato paste
2 cloves garlic
12 large basil leaves, divided
1 c shredded part-skim low-moisture mozzarella cheese
2 tbsp pine nuts
1. Preheat oven to 425 degrees. Coat two rimmed baking sheets with cooking spray. Set aside.
2. Place egg whites in a shallow bowl. In another shallow bowl combine panko, Parmesan, oregano, garlic powder and salt. Trim ends off eggplants and cut each eggplant crosswise into three-quarter inch slices. One at a time, dip eggplant slices in egg whites, then panko mixture, arranging coated slices on prepared baking sheets. Bake until eggplants are tender and golden brown, about 25 minutes.
3. Meanwhile, in a medium saucepan over high heat, bring chicken broth to a boil. Stir in bulgar, cover, turn off heat and set aside for 30 minutes.
4. While the eggplant is cooking and the bulgar is softening, combine tomatoes, tomato paste, garlic and eight basil leaves in a food processor and pulse to make a chunky sauce. Transfer to a small sauce pan over medium heat. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until sauce has thickened slightly, 8 to 10 minutes.
5. Remove eggplant from oven and preheat broiler. Arrange an oven rack about 8 inches from heating element.
6. Spoon tomato sauce over eggplant slices, dividing it evenly. Sprinkle mozzarella over tomato sauce, dividing it evenly. Use a spatula to place six eggplant slices on top of six others, making six two-slice stacks on one baking sheet. Broil until mozzarella is browning on top and melted in the middle, about three minutes.
7. Meanwhile, chop or thinly slice the remaining four basil leaves. Stir basil and pine nuts into bulgar. Serve alongside the eggplant.
What’s your favorite clean recipe? Share it in the comments! —Jenn