NUTRITION

SERVINGS

INGREDIENTS

4 ounces ground turkey (93% lean)

1.5 cups eggplant, sliced

1 cup cauliflower florets

1/2 cup unsweetened almond milk

1/2 cup part-skim mozzarella cheese

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon nutritional yeast

1/2 teaspoon Italian seasoning

Salt and pepper to taste

PREPARATION

• 1

  Preheat oven to 375°F (190°C)

• 2

  Slice eggplant into 1/4-inch rounds, lay on paper towels, and sprinkle with salt. Let sit for 10 minutes to draw out moisture

• 3

  Meanwhile, steam cauliflower florets until very tender, about 8-10 minutes

• 4

  In a food processor, combine steamed cauliflower, almond milk, nutritional yeast, and half the garlic. Blend until smooth to create the cauliflower bechamel sauce

• 5

  Pat eggplant slices dry and brush with half the olive oil

• 6

  Arrange eggplant slices on a baking sheet and roast for 15 minutes, until tender

• 7

  In a skillet, heat remaining olive oil over medium heat. Add remaining garlic and cook until fragrant

• 8

  Add ground turkey to the skillet, breaking it up with a spoon. Season with Italian seasoning, salt, and pepper. Cook until browned and no longer pink

• 9

  In a casserole dish, layer half the roasted eggplant slices, followed by the turkey mixture

• 10

  Pour half the cauliflower bechamel sauce over the turkey layer

• 11

  Add remaining eggplant slices and top with remaining bechamel sauce

• 12

  Sprinkle mozzarella cheese evenly over the top

• 13

  Bake for 20-25 minutes until bubbly and cheese is melted and lightly golden

• 14

  Let rest for 5 minutes before serving