Recipe of the Week
Better-for-You Turkey & Eggplant Parmesan
Set the oven to 400°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Place the eggplant halves, skin-side down, into the baking dish. Brush with 1 tablespoon olive oil. Season the eggplant halves as desired.
Bake for 30 minutes or until fork-tender.
While the eggplant halves are baking, cook the turkey in a 12-inch nonstick skillet over medium-high heat until browned and cooked through, stirring occasionally to separate meat. Stir in 1 cup sauce and cook for 3 minutes or until hot.
Spoon about 1/3 cup turkey mixture over each eggplant half. Top with the remaining sauce (about 2 cups) and sprinkle with the cheeses. Stir the panko and remaining 1 tablespoon olive oil in a small bowl. Sprinkle the panko mixture over the cheese.
Bake for 20 minutes or until hot and the cheeses are melted.
Make it a meal: Serve with sautéed broccoli and red bell pepper salad with balsamic vinaigrette.
Ingredients
Directions
Set the oven to 400°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Place the eggplant halves, skin-side down, into the baking dish. Brush with 1 tablespoon olive oil. Season the eggplant halves as desired.
Bake for 30 minutes or until fork-tender.
While the eggplant halves are baking, cook the turkey in a 12-inch nonstick skillet over medium-high heat until browned and cooked through, stirring occasionally to separate meat. Stir in 1 cup sauce and cook for 3 minutes or until hot.
Spoon about 1/3 cup turkey mixture over each eggplant half. Top with the remaining sauce (about 2 cups) and sprinkle with the cheeses. Stir the panko and remaining 1 tablespoon olive oil in a small bowl. Sprinkle the panko mixture over the cheese.
Bake for 20 minutes or until hot and the cheeses are melted.