YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
A revitalized twist on a classic Italian dish featuring tender, baked eggplant layered with a homemade tomato marinara, lean ground turkey for an extra protein punch, and perfectly melted low-fat cheeses. This dish delivers satisfying flavors and textures while keeping calories and protein in check, making it ideal for mindful, clean eating.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Tomato Marinara Sauce (125g)
100g Lean Ground Turkey Breast
1/4 cup Almond Flour
1 large Egg White
1 oz Low-Fat Mozzarella Cheese
1 tbsp Grated Parmesan Cheese
1 tsp Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/2-inch thick rounds. Lightly salt them and let sit for about 10 minutes to draw out moisture, then pat dry with a paper towel.
In a shallow bowl, whisk the egg white along with a pinch of salt and pepper.
In another plate, spread the almond flour mixed with dried Italian herbs.
Dip each eggplant slice first in the egg white, then coat evenly with almond flour.
Heat a non-stick skillet over medium heat. Sauté the lean ground turkey until fully cooked, breaking it up into small pieces, and season with a little salt, pepper, and extra Italian herbs if desired.
Arrange a layer of eggplant slices in a baking dish. Spoon a thin layer of tomato marinara sauce over the eggplant, then sprinkle a portion of the cooked turkey on top.
Layer a few slices with low-fat mozzarella cheese and a light dusting of grated Parmesan.
Repeat layering until all ingredients are used, finishing with a layer of marinara and cheeses.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and lightly browned.
Allow the dish to cool for a few minutes before serving. Enjoy your healthy, protein-packed, baked eggplant parmesan!