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Better for You Turkey & Eggplant Parmesan

meal-of-the-week

Better for You Turkey & Eggplant Parmesan

Prep time: 10 minutes

Cook time: 60 minutes

Serves 6


  • 3 baby eggplant, cut in half lengthwise with stems removed
  • 2 tbsp olive oil
  • 1 lb 93% ground turkey
  • 1 jar (23.5 ounces) Prego® Farmers’ Market Roasted Garlic Sauce
  • 1 cup part skim shredded mozzarella cheese
  • 1 tbsp grated Parmesan cheese
  • 1/2 cup seasoned Italian seasoned panko bread crumbs
  1. Set the oven to 400°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Place the eggplant halves, skin-side down, into the baking dish. Brush with 1 tablespoon olive oil. Season the eggplant halves as desired.
  2. Bake for 30 minutes or until fork-tender.
  3. While the eggplant halves are baking, cook the turkey in a 12-inch nonstick skillet over medium-high heat until browned and cooked through, stirring occasionally to separate meat. Stir in 1 cup sauce and cook for 3 minutes or until hot.
  4. Spoon about 1/3 cup turkey mixture over each eggplant half. Top with the remaining sauce (about 2 cups) and sprinkle with the cheeses. Stir the panko and remaining 1 tablespoon olive oil in a small bowl. Sprinkle the panko mixture over the cheese.
  5. Bake for 20 minutes or until hot and the cheeses are melted.

Per serving: Calories 449, Total fat 25g, Saturated fat 6.4g, Cholesterol 93mg, Sodium 730mg, Potassium 620mg, Carbohydrate 28.5g, Fiber 6.8g, Total Sugar 13g

Make it a meal: Serve with sautéed broccoli and red bell pepper salad with balsamic vinaigrette.

*Recipe brought to you by Campbell’s

Culinary Talking Points:

Panko bread crumbs are a Japanese-style shaved bread crumb (fine and course) used as a coating for fried or baked foods.

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