AuthorZFKCategoryDifficultyIntermediate

Better for You Turkey & Eggplant Parmesan

Yields6 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 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
 ½ 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.

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

 

Ingredients

 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
 ½ cup seasoned Italian seasoned panko bread crumbs

Directions

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.

Better-for-You Turkey & Eggplant Parmesan
X