NUTRITION

SERVINGS

INGREDIENTS

1/2 medium Eggplant (150g)

4 oz Lean Ground Turkey (113g)

1/3 cup Whole Wheat Breadcrumbs (30g)

1/2 cup Marinara Sauce (125g)

1/4 cup Part-Skim Mozzarella (28g)

1 tbsp Parmesan Cheese (5g)

1 large Egg White (33g)

1 tsp Dried Basil

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/4-inch thick rounds and lightly salt them to remove moisture; let them sit for 10 minutes before patting dry.

• 3

  In a shallow dish, mix whole wheat breadcrumbs with dried basil, oregano, salt, and pepper.

• 4

  In another bowl, whisk the egg white.

• 5

  Dip each eggplant slice into the egg white, then dredge in the breadcrumb mixture until fully coated.

• 6

  Arrange the breaded eggplant slices on the prepared baking sheet and bake for 15 minutes until lightly crisp.

• 7

  While the eggplant bakes, heat a non-stick skillet over medium heat and add the lean ground turkey. Season with salt and pepper, cooking until fully browned and crumbled.

• 8

  Once the eggplant is crisp, layer the slices in an oven-safe dish. Spread a thin layer of marinara sauce over the eggplant, sprinkle the cooked turkey evenly, and top with part-skim mozzarella and parmesan cheese.

• 9

  Return the dish to the oven and bake for an additional 8-10 minutes or until the cheese is melted and bubbly.

• 10

  Remove from oven and let the dish rest for a few minutes before serving.