Name: Baked Eggplant Parmigiana Stack
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium eggplant; 6 oz ground turkey; 0.5 cup tomato puree; 1 oz mozzarella cheese; 1 tbsp parmesan cheese; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic; 2 leaves fresh basil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Eggplant Parmigiana Stack

Roasted eggplant slices layered with a savory ground turkey marinara and melted mozzarella for a bubbly and comforting Italian-inspired meal.

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NUTRITION

Protein

53.2g

Fat

26.3g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant

6 oz ground turkey

0.5 cup tomato puree

1 oz mozzarella cheese

1 tbsp parmesan cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

2 leaves fresh basil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Arrange eggplant rounds on the sheet, brush with olive oil, and season with sea salt and black pepper.
3
Roast eggplant for 15-20 minutes until tender and slightly golden.
4
While eggplant roasts, brown the ground turkey in a skillet over medium heat until cooked through.
5
Stir in the tomato puree, minced garlic, and dried oregano, then simmer for 5 minutes.
6
Create stacks by layering roasted eggplant, turkey sauce, and shredded mozzarella on the baking sheet.
7
Top with grated parmesan and bake for another 5-7 minutes until the cheese is melted and bubbly.
8
Garnish with fresh basil chiffonade before serving.