A Fit Nurse

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeo5ZBJ4OU5pWFCK8ENQ3mmOH-0n5qZ8_S0g-ZA8CnPv8qVLFGErJvAmdyaQp8f1eSJaNUuaf6nGgSBUBYrj60GF0OYgM04viAKGfZln6R7VrjDQ0-e26QmUbKBgiOLxOv87nnF1KE8QK/s1600/Eggplant-Parmesan-300x248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeo5ZBJ4OU5pWFCK8ENQ3mmOH-0n5qZ8_S0g-ZA8CnPv8qVLFGErJvAmdyaQp8f1eSJaNUuaf6nGgSBUBYrj60GF0OYgM04viAKGfZln6R7VrjDQ0-e26QmUbKBgiOLxOv87nnF1KE8QK/s1600/Eggplant-Parmesan-300x248.jpg" /></a></div> <h2 style="background-color: white; color: #2b5b61; font-family: myriad-pro, 'Droid Sans', Arial, Tahoma, Verdana, san-serif; font-size: 22px; line-height: 22px; margin: 0px 0px 5px; padding: 0px; text-shadow: rgb(219, 219, 219) 1px 1px 0px;"> <br /></h2> <h2 style="background-color: white; color: #2b5b61; font-family: myriad-pro, 'Droid Sans', Arial, Tahoma, Verdana, san-serif; font-size: 22px; line-height: 22px; margin: 0px 0px 5px; padding: 0px; text-shadow: rgb(219, 219, 219) 1px 1px 0px;"> Recipe for Eggplant Parmesan with Bulgar<span style="color: red;"> </span>and Pine Nuts</h2> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> <span style="color: purple;"><strong>Ingredients</strong></span><br />Olive oil cooking spray<br />3 large egg whites, lightly beaten<br />3/4 c whole-wheat panko or bread crumbs<br />6 tbsp grated low-fat Parmesan cheese<br />1 1/2 tsp dried oregano<br />1 tsp garlic powder<br />1/4 tsp sea salt<br />2 globe eggplants<br />1 1/3 c low-sodium chicken broth<br />1 cup bulgar<br />2 medium tomatoes, cut into large chunks<br />1 tbsp tomato paste<br />2 cloves garlic<br />12 large basil leaves, divided<br />1 c shredded part-skim low-moisture mozzarella cheese<br />2 tbsp pine nuts</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> <strong><span style="color: purple;">Directions</span></strong><br />1. Preheat oven to 425 degrees. Coat two rimmed baking sheets with cooking spray. Set aside.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 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.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 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.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 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.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 5. Remove eggplant from oven and preheat broiler. Arrange an oven rack about 8  inches from heating element.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 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.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 7. Meanwhile, chop or thinly slice the remaining four basil leaves. Stir basil and pine nuts into bulgar. Serve alongside the eggplant.</div> <div> <br /></div>

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Recipe for Eggplant Parmesan with Bulgar   and Pine Nuts Ingredients Olive oil cooking spray 3 large egg whites, lightly beaten 3/4 c...