YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on the classic Eggplant Parmesan by layering tender, baked eggplant rounds with a rich, homemade turkey marinara and a blend of low-fat cheeses. This dish offers a satisfying combination of savory flavors and textures that's perfect for a wholesome meal any time of the day.
INGREDIENTS
1 cup Eggplant, sliced
4 ounces Lean Ground Turkey
1/3 cup Marinara Sauce
1.5 ounces Low-Fat Mozzarella Cheese
1 tablespoon Grated Parmesan Cheese
1/4 cup Whole Wheat Breadcrumbs
1 large Egg
1 teaspoon Italian Seasoning
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or dish.
Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to remove extra moisture, then pat dry.
In a small bowl, whisk the egg with the Italian seasoning. Dip each eggplant slice in the egg wash, then coat lightly with whole wheat breadcrumbs.
Arrange the coated eggplant slices on the baking sheet and bake for 15 minutes until they begin to turn golden.
Meanwhile, in a non-stick skillet over medium heat, sauté the lean ground turkey until fully cooked, breaking it apart as it cooks. Drain any excess liquid.
Stir the marinara sauce into the cooked turkey and let it simmer briefly; adjust seasoning as needed.
Layer the baked eggplant slices in a small baking dish. Spoon a portion of the turkey marinara over the eggplant, then sprinkle low-fat mozzarella and a light dusting of grated Parmesan cheese on top.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and slightly bubbly.
Remove from the oven and let it cool for a few minutes before serving.