Eggplant And Ground Turkey Parmesan Casserole

Eggplant And Ground Turkey Parmesan Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 484.5
  • Total Fat: 36.3 g
  • Cholesterol: 104.4 mg
  • Sodium: 398.4 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 34.1 g

View full nutritional breakdown of Eggplant And Ground Turkey Parmesan Casserole calories by ingredient
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Introduction

Eggplant parmesan casserole with ground turkey Eggplant parmesan casserole with ground turkey
Number of Servings: 8

Ingredients

    1 medium eggplant
    1 lb. ground turkey
    1 lb. ground turkey sausage
    1 8 oz. package of mozzarella cheese
    1 cup grated parmesan/reggiano
    2 eggs
    2 cloves garlic
    1/2 jar low carb spaghetti sauce ( Rao's taste excellent and is low carb)
    1/2 cup + 2 T Olive Oil (EVOO)

Tips

I do not use low fat versions of anything, as low fat usually is done by increasing the sugar/carbs in order to make the item palatable.


Directions

1. Preheat oven to 350 degrees, then cut off the ends and slice eggplant into 1/4" rounds. Lay out and salt both sides. Let set for 30 minutes, then rinse salt and place rounds on paper towel and pat to remove water.
2. Create an egg bath by cracking two eggs and whisking with 1/8 cup of water.
3. Grate 1 cup of parmesan cheese into large flat container to be used to coat the eggplant rounds.
5. Heat 1/2 cup olive oil to medium high heat in frying pan.
6. Dip each round into egg bath then shake in parmesan cheese, and move to plate.
6. In seperate pot brown 1 lb ground turkey and 1 lb turkey sausage in 2T Olive Oil with 2 cloves of garlic. When browned, stir in 1/2 of 24 oz. jar of low carb spaghetti sauce. Cook for 5 minutes to merge flavors.
7. When olive oil in frying pan is hot, fry dipped eggplant rounds until browned - 1 to 2 minutes per side, 3 or 4 at a time, until all rounds are cooked.
8. Layer casserole dish, eggplant, meat mixture, mozzarella cheese, then repeat for 3 total layers of each. Finish off with any parmesan left from the initial eggplant coating.
9. Put in oven at 350 degrees for 25 minutes.

Serving Size: 1/8 of casserole

Number of Servings: 8

Recipe submitted by SparkPeople user DADIGITIZER.

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