NUTRITION

SERVINGS

INGREDIENTS

1.5 cup eggplant

6 oz ground turkey (93% lean)

0.5 cup marinara sauce

1.5 oz part-skim mozzarella cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush both sides lightly with olive oil, and season with sea salt and black pepper.

• 3

  Arrange the eggplant rounds on the baking sheet and roast for 15-20 minutes until they are tender and slightly golden.

• 4

  While the eggplant is roasting, heat a non-stick skillet over medium-high heat and add the ground turkey, breaking it into small crumbles as it cooks.

• 5

  Once the turkey is browned, add the minced garlic and dried oregano, cooking for 1 minute until fragrant.

• 6

  Stir in the marinara sauce and let the mixture simmer on low for 5 minutes to allow the flavors to meld.

• 7

  Remove the eggplant from the oven and spoon a generous portion of the turkey marinara onto each round.

• 8

  Top each round with shredded mozzarella cheese and return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.

• 9

  Garnish with fresh chiffonade basil before serving warm.