YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on the classic eggplant parmesan. Tender baked eggplant rounds layered with a rich, tangy tomato sauce, melty part-skim mozzarella, a sprinkle of parmesan, and a hint of extra lean ground turkey for an added protein boost. Finished with a crispy whole wheat breadcrumb coating and a drizzle of olive oil, this dish is both hearty and heart-healthy.
INGREDIENTS
150g Eggplant
125g Tomato Sauce
2 oz Part-Skim Mozzarella Cheese
1 Tbsp Parmesan Cheese
1 Large Egg
1/4 Cup Whole Wheat Breadcrumbs
2 oz Extra Lean Ground Turkey
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Slice the eggplant into 1/4 inch rounds and lightly salt them to draw out moisture. Let sit for 10 minutes then pat dry.
In a shallow bowl, whisk the egg. In another plate, spread the whole wheat breadcrumbs.
Dip each eggplant slice first in the egg, then coat with breadcrumbs.
Place the breaded eggplant slices on a baking sheet lined with parchment paper and drizzle lightly with olive oil.
Bake the eggplant slices for about 20 minutes until they are nearly tender and beginning to turn golden.
Meanwhile, in a small pan, gently cook the extra lean ground turkey until just cooked through. Season lightly if desired.
In a baking dish, spread a thin layer of tomato sauce. Layer baked eggplant slices, then add a sprinkle of cooked ground turkey, a drizzle more tomato sauce, dollops of mozzarella, and a light dusting of parmesan. Repeat layers as desired, finishing with cheese on top.
Return the dish to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Garnish with fresh basil if desired, and serve warm.