NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant

6 oz Ground turkey

0.5 cup Tomato puree

0.5 oz Mozzarella cheese

1 tbsp Parmesan cheese

0.5 tsp Olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  Slice the eggplant into half-inch thick rounds and arrange them in a single layer on the prepared baking sheet.

• 3

  Brush both sides of the eggplant slices with olive oil and season evenly with sea salt and black pepper.

• 4

  Roast the eggplant for 20 minutes, flipping halfway through, until the centers are soft and the edges are lightly browned.

• 5

  While the eggplant roasts, brown the ground turkey in a non-stick skillet over medium heat until no pink remains.

• 6

  Add the minced garlic and dried oregano to the skillet, sautéing for one minute until the aromatics are fragrant.

• 7

  Stir in the tomato puree and simmer the meat sauce on low for five minutes to allow the flavors to meld.

• 8

  In a small oven-safe baking dish, spread a thin layer of sauce followed by half of the roasted eggplant slices.

• 9

  Top with half of the remaining sauce and half of the mozzarella cheese, then repeat the layers once more.

• 10

  Sprinkle the parmesan cheese over the top and bake for 15 minutes until the cheese is melted and bubbly.