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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I found this recipe from The Biggest Loser on a package of ground turkey-sounds yummy! And a great low-carb alternative to the real thing! Ingredients:
2 medium eggplants, peeld & cut into 1/4-inch thick slices |
2 pinches garlic salt |
1 1/4 lbs lean ground turkey |
2 teaspoons italian seasoning |
8 ounces fresh mushrooms, sliced |
1 garlic clove, minced |
2 cups low-fat marinara sauce |
1 3/4 cups lowfat mozzarella cheese, shredded |
Directions:
1. Preheat the broiler. Lightly mist a 13x9 baking dish with olive oil spray & set aside.
2. Lightly mist the eggplant with olive oil spray. Place on a nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6 from the heat source for 3-5 minutes per side, or until tender & browned in spots.
3. Meanwhile, lightly mist a nonstick skillet with olive oil spray. Set over med. heat and cook ground turkey until no longer pink.
4. Remove turkey & re-spray the pan with olive oil spray. Add mushrooms and garlic. Stir occasionally for approx 8-10 minutes or until mushrooms are turning brown.
5. Preheat the oven to 350 degrees.
6. Place 1/2 of the eggplant in the bottom of baking pan, then 1/2 of the mushroom mixture, the 1/2 of the turkey, 1 tsp italian seasoning, 1/2 the marinara & 1/2 the cheese. Repeat layers, then cover with aluminum foil.
7. Bake for 20 minutes. Remove fol & bake for 10- 15 more minutes or until cheese is bubbly. Remove & let stand for 10 minutes before cutting into 6 squares.
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