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Eggplant And Turkey Parmigiana

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Ingredients
  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
  Pepper 1⁄4 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
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.

Recipe Summary

Method: 
Baked
Ingredient: 
Poultry

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