 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 15 |
|
Ingredients:
1 whole(s) eggplant peeled, thinly sliced (1/8 ) |
1 pound(s) lean ground turkey (93/7% or leaner) |
28 ounce(s) canned tomatoes with italian seasoning |
8 ounce(s) low sodium tomato sauce |
3 clove(s) garlic minced |
1/2 whole(s) red onion finely chopped |
4 piece(s) cremini mushrooms finely chopped |
1/2 teaspoon(s) garlic salt |
1 tablespoon(s) dried oregano |
1 teaspoon(s) black pepper |
2 cup(s) low fat cottage cheese (low sodium if available) |
1 cup(s) part skim shredded mozzarella |
Directions:
1. Preheat oven to 375 degrees. Brown the ground turkey with the garlic in a saucepan coated with Pam cooking spray. Add the tomato sauce and canned tomatoes, stirring and chopping tomatoes with the spoon. Add the salt, pepper, and oregano; stir, let it simmer uncovered for 20 minutes.
2. Layer eggplant, cottage cheese, and turkey sauce in a 9x13 baking dish. Add second layer of eggplant, cottage cheese and turkey sauce. Top off with the mozzarella. Bake in oven for 40 minutes.
3. Nutritional info (per serving/1 square):
4. cal, 5g fat, 8g carbs, 2g fiber, 12g protein
|
|