NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

4 oz ground turkey 93% lean

0.33 cup marinara sauce

0.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 large egg

0.5 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, sprinkle them with sea salt, and let them sit for 10 minutes to draw out moisture before patting dry with a towel.

• 3

  In a shallow bowl, whisk the egg; in a separate shallow dish, combine the almond flour, garlic powder, and dried oregano.

• 4

  Dip each eggplant slice into the egg wash, then dredge in the almond flour mixture until lightly coated, and place on the prepared baking sheet.

• 5

  Bake the eggplant for 20 minutes, flipping halfway through, until the edges are golden and the centers are tender.

• 6

  While the eggplant bakes, heat the olive oil in a skillet over medium heat and brown the ground turkey until fully cooked.

• 7

  Stir the marinara sauce and black pepper into the turkey, allowing it to simmer on low for 5 minutes.

• 8

  To assemble the stacks, place a spoonful of the turkey-marinara mixture onto an eggplant slice, top with a portion of mozzarella, and repeat with a second eggplant slice and more sauce.

• 9

  Sprinkle the top of each stack with parmesan cheese and return to the oven for 5 minutes until the cheese is bubbly and melted.