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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.7
  • Total Fat: 8.1 g
  • Cholesterol: 57.4 mg
  • Sodium: 669.0 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 20.8 g

View full nutritional breakdown of Greek Eggplant and Ground Turkey calories by ingredient
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Greek Eggplant and Ground Turkey

Submitted by: NONIECOOKS

Introduction

* Preheat oven to 350F. Coat a 9 X 13-inch baking pan with cooking spray.

* Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.

* Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.

* Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.

* Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.

* Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.

* Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.
* Preheat oven to 350F. Coat a 9 X 13-inch baking pan with cooking spray.

* Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.

* Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.

* Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.

* Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.

* Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.

* Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.

Number of Servings: 8

Ingredients

    Ingredients
    3 spray(s) olive oil cooking spray
    2 medium raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
    3/4 tsp table salt
    1 pound(s) uncooked ground chicken breast
    1 cup(s) onion(s), sliced
    2 medium garlic clove(s), minced
    2 Tbsp parsley, fresh, chopped
    1/3 tsp dried parsley
    1/3 tsp chives, dried
    1/3 tsp dried tarragon
    1/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/2 tsp table salt
    1/2 tsp black pepper, freshly ground
    28 oz canned diced tomatoes
    2 Tbsp canned tomato paste
    3/4 cup(s) Grated Parmesan Style Cheese, or similar product

Directions



Number of Servings: 8

Recipe submitted by SparkPeople user NONIECOOKS.






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