Eggplant And Turkey Parmigiana Recipe
Ingredients
| 2 Tbs. fat-free chicken broth | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| One clove garlic, crushed | ||
| Whole tomatoes | 1 Can (10oz), undrained | |
| Tomato sauce | 1 Can (10oz) | |
| Sugar | 2 Teaspoon | |
| Lite salt | 1/4 Teaspoon | |
| Oregano leaves | 1 Teaspoon, dried | |
| Dried basil leaves | 1/2 Teaspoon | |
| Eggplant | 1 Large | |
| Flour | 1/4 Cup (16 tbs) | |
| Seasoned salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1/4 cup fat-free chicken broth | ||
| Ground turkey meat | 1 1/2 Pound | |
| 1/2 cup Alpine Lace or Weight Watchers fat-free Parmesan cheese | ||
| 2 cups non-fat mozzarella cheese, grated | ||
Directions
In chicken broth, in a non-stick skillet, saute onion and garlic until onion is golden brown, about 5 minutes.
Stir in tomatoes and juice, tomato sauce, sugar, lite salt, oregano, and basil.
Bring to a boil.
Reduce heat, and simmer, uncovered 10 minutes.
Wash eggplant.
Cut crosswise into 1/2-inch thick slices.
Combine flour, seasoned salt, and pepper; use to coat eggplant.
In 2 Tbs.chicken broth, in a nonstick skillet, saute eggplant slices, a few at a time.
Add more chicken broth if needed.
Set slices aside as they brown to drain.
Preheat oven to 350°F.
Cook ground turkey meat in microwave placing it in a medium bowl, covered with waxed paper.
Cook on high 5 minutes.
Stir and break into small pieces.
Continue cooking until done.
Drain.
Fold cooked turkey meat in tomato sauce mixture.
Spoon half of the tomato sauce mixture into a 13 x 9 x 2-inch casserole dish that has been sprayed with a non-fat cooking spray.
Layer eggplant over sauce.
Place half of the grated cheese on top.
Repeat layers ending with grated cheese on top.
Sprinkle Parmesan cheese over the top of casserole.
Bake, uncovered, 30 minutes, or just until cheese is melted and golden brown.
Stir in tomatoes and juice, tomato sauce, sugar, lite salt, oregano, and basil.
Bring to a boil.
Reduce heat, and simmer, uncovered 10 minutes.
Wash eggplant.
Cut crosswise into 1/2-inch thick slices.
Combine flour, seasoned salt, and pepper; use to coat eggplant.
In 2 Tbs.chicken broth, in a nonstick skillet, saute eggplant slices, a few at a time.
Add more chicken broth if needed.
Set slices aside as they brown to drain.
Preheat oven to 350°F.
Cook ground turkey meat in microwave placing it in a medium bowl, covered with waxed paper.
Cook on high 5 minutes.
Stir and break into small pieces.
Continue cooking until done.
Drain.
Fold cooked turkey meat in tomato sauce mixture.
Spoon half of the tomato sauce mixture into a 13 x 9 x 2-inch casserole dish that has been sprayed with a non-fat cooking spray.
Layer eggplant over sauce.
Place half of the grated cheese on top.
Repeat layers ending with grated cheese on top.
Sprinkle Parmesan cheese over the top of casserole.
Bake, uncovered, 30 minutes, or just until cheese is melted and golden brown.
Chef
