Turkey Eggplant Parmesan
This Italian inspired bake offers a lighter take on a classic. Slices of aubergine are roasted until tender, then layered with a savoury sauce of lean ground turkey simmered with marinara and herbs. Topped with fat free cheese, it is baked until golden and bubbling. The dish is a satisfying, low carb alternative that comes together in about 45 minutes, serving four people.
Ingredients
- nonstick cooking spray
- 1 large eggplant, stemmed and sliced into 1/2-inch-thick rounds
- 1 lb lean ground turkey
- 4 cups prepared low-carb marinara sauce
- 1/2 tablespoon minced fresh oregano leaves or 2 teaspoons dried oregano
- 1 tablespoon basil
- 1 tablespoon fennel seed
- 1 1/2 cups grated fat-free parmesan cheese or 1 1/2 cups other fat free cheese
Method
- Place an oven rack in the centre and heat the oven to 350°F. Coat a large baking sheet with nonstick spray. Arrange the aubergine slices on the tray and lightly spray their tops. Bake for about 30 minutes, turning once, until they soften and start to brown.
- While the aubergine cooks, coat a large saucepan with nonstick spray. Place it over heat and add the ground turkey, using a spoon to break it apart. Cook for about 5 minutes, stirring frequently, until the meat is no longer pink and has browned. Stir in the marinara sauce, oregano, basil, and fennel seeds, then take the pan off the heat.
- In a 9-x13-inch baking dish, create alternating layers of the baked aubergine slices and the turkey marinara sauce. Finish by sprinkling the grated cheese evenly over the top. Bake for about 30 minutes until the cheese is melted and the sauce is bubbling. Allow it to cool for 5 minutes before you serve.
Nutrition (per serving)
Sodium69800 mg
Recipe details
Category< 60 Mins
Cuisineitalian
Author0stephanie0
