Eggplant turkey parmigiana

Eggplant turkey parmigiana

Katie Caldesi gives this classic Italian dish a healthy makeover. This lighter, simpler recipe for Eggplant Parmigiana uses turkey, but it can easily be made vegetarian. It's assembled in individual portions so that it not only looks impressive, but is also easy to serve!

Eggplant turkey parmigiana

Katie Caldesi gives this classic Italian dish a healthy makeover. This lighter, simpler recipe for Eggplant Parmigiana uses turkey, but it can easily be made vegetarian. It's assembled in individual portions so that it not only looks impressive, but is also easy to serve!
USMetric
6 servingservings

Ingredients

  • 4 tbsp 4 tbsp olive oil, divided
  • 2½ lbs 1.1 kg eggplant cut into 1/2 inch (1.5 cm) slices
  • salt and pepper, to taste
  • 2 lbs 900 g ground turkey
  • 2 cups 475 ml tomato sauce
  • 3 3 garlic clove, crushedgarlic cloves, crushed
  • 1 lb (4 cups) 450 g (950 ml) fresh mozzarella cheese
  • ½ cup (¾ oz.) 120 ml (21 g) fresh basil, chopped
  • 4 oz. (1½ cups) 110 g (325 ml) shredded Parmesan cheese
This recipe has been added to the shopping list.

Instructions

  1. Preheat oven to 475°F (240°C) and line a baking sheet with parchment paper.
  2. Lay eggplant slices on the baking tray, brush both sides with olive oil and generously season with salt. Roast for about 15 minutes, flip and roast for another 10 minutes until browned. Remove and set aside. Reduce oven temp to 400°F (200°C).
  3. While you roast the eggplant, heat the remaining olive oil in a large frying pan and add the ground turkey — season with salt and pepper. Break the meat apart with a spatula while frying. When browned, add the tomato sauce and garlic. Let simmer until you are ready to assemble.
  4. Tear the mozzarella into pieces, drain it in a colander, or place on a paper towel.
  5. To assemble one portion, lay a slice of eggplant on the baking tray, top with a spoonful of the sauce, a few basil leaves, and a layer of mozzarella and parmesan. Repeat twice more, finishing with a layer of cheese. Repeat according to the number of portions and bake for 30 minutes.
  6. Remove from oven and serve using a spatula. Top with some fresh basil and some freshly grated parmesan.

Cooking a larger batch?

If you want to cook six portions and have a fancy presentation, you can assemble this recipe in a springform cake pan. Bake for 30 minutes and let it rest for 15 minutes before removing it from the springform and serving.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie's cookbook, "The Low Carb Weight‑Loss Cookbook".

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,244 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.


💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

Leave a reply

Reply to comment #0 by