17 Day Diet Turkey Eggplant Parmesan Recipes

17 DAY DIET : TURKEY EGGPLANT PARMESAN

17 Day Diet : Turkey Eggplant Parmesan image

Eggplant Parmesan, an Italian standby, is one of my favorite dishes. We developed this quick version so that I could have it more often. It's super low in carbs and fat, and you won't even miss the breading. - Dr. Mike Moreno

Provided by 0stephanie0

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

nonstick cooking spray
1 large eggplant, stemmed and sliced into 1/2-inch-thick rounds
1 lb lean ground turkey
4 cups prepared low-carb marinara sauce
1/2 tablespoon minced fresh oregano leaves or 2 teaspoons dried oregano
1 tablespoon basil
1 tablespoon fennel seed
1 1/2 cups grated fat-free parmesan cheese or 1 1/2 cups other fat free cheese

Steps:

1. Position a rack in the center of the oven and preheat to 350°F Spray a large baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. Bake, turning once, until the slices begin to soften and brown, about 30 minutes.
2. Meanwhile, spray a large saucepan with nonstick cooking spray. Set over medium heat and add the ground turkey, breaking it up with a spoon. Cook, stirring often, until the meat loses its raw, pink color and browns a bit, about 5 minutes. Pour in the marinara sauce; stir in the oregano, basil, and fennel seeds. Remove the pot from the heat.
3. Layer the eggplant slices and turkey marinara sauce in a 9-x13-inch baking dish. Sprinkle the cheese on top. Bake until bubbling, about 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 206.2, Fat 9.2, SaturatedFat 2.4, Cholesterol 78.2, Sodium 69.8, Carbohydrate 8.7, Fiber 5.3, Sugar 3.2, Protein 23.9

NAKED EGGPLANT PARMESAN

Naked Eggplant Parmesan image

Boy is it hard to find an eggplant Parmesan recipe that is not breaded and fried. This is a recipe I created to accomplish just that

Provided by Cook4_6

Categories Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 eggplants
1/4 cup olive oil
1/2 cup romano cheese
1 cup shredded mozzarella cheese
8 -9 basil leaves
2 cups marinara sauce
16 ounces fresh mozzarella cheese

Steps:

Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
Salt both sides and lay on a tray for 1/2 hour.
Rinse slices and pat dry.
Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides.
Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
Evenly distribute the romano and shredded mozzarella over the pieces.
Top each piece with 1/4 cup of Marinara.
Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
Place one large (or two small) basil leaves on top of the mozzarella.
Spray a piece of foil, and place over the tray.
Bake covered at 350 degrees for 20 minutes.
Uncover and bake another 15 - 20 minutes.
To serve, stack two eggplant slices on a plate.

Nutrition Facts : Calories 753.3, Fat 51.9, SaturatedFat 23.3, Cholesterol 125.5, Sodium 1547.5, Carbohydrate 34.4, Fiber 11.2, Sugar 18.3, Protein 39.5

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