Ingredients for 17 Day Diet Turkey Eggplant Parmesan
- Nonstick cooking spray, as needed
- 1 medium eggplant
- 1 lb lean ground turkey
- 1 1/2 cups low carb marinara sauce
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil
- 1/2 teaspoon fennel seed
- Fat Free Parmesan Cheese, not used in this recipe
- 1 cup fat-free mozzarella cheese, shredded
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How to Make 17 Day Diet Turkey Eggplant Parmesan
- Preheat oven to 350°F (175°C). Lightly spray a large baking sheet with nonstick cooking spray.
- Arrange eggplant slices in a single layer on the prepared baking sheet. Lightly spray the tops of the eggplant slices with nonstick cooking spray.
- Bake for 15 minutes, flip, and bake for another 15 minutes, or until the eggplant slices are softened and lightly browned.
- While the eggplant is baking, spray a large saucepan with nonstick cooking spray and set it over medium heat.
- Add the ground turkey, breaking it up with a spoon. Cook, stirring frequently, until the turkey is browned and no longer pink (about 5-7 minutes).
- Stir in the marinara sauce, oregano, basil, and fennel seeds. Bring to a simmer and cook for 2 minutes, stirring occasionally.
- Remove the saucepan from the heat.
- Layer half of the eggplant slices in a 9x13 inch baking dish. Top with the turkey marinara sauce and the remaining eggplant slices.
- Sprinkle generously with mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Let cool for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
12g
Fat
11g
Carbs
2g
