Eggplant And Turkey Parmigiana
|Fat free chicken broth||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Canned whole tomatoes||1 Pound, undrained (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Sugar/1 packet sweet 'n low||2 Teaspoon|
|Lite salt||1⁄4 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Eggplant||1 1⁄2 Pound (1 Large Piece)|
|Flour||1⁄4 Cup (4 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Fat free chicken broth||1⁄4 Cup (4 tbs)|
|Ground white breast turkey meat||1 1⁄2 Pound, skinless|
|Fat free parmesan cheese||1⁄2 Cup (8 tbs) (Alpine Lace Or Weight Watchers)|
|Nonfat mozzarella cheese||2 Cup (32 tbs), grated|
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.
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.
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.