Turkey and eggplant Parmesan

 

     Baking rather than frying the eggplant eliminates extra fat.

Makes 4 servings

• 1 eggplant (1¼ pounds)
• 1¼ cups fresh bread crumbs
• ½ cup chopped parsley
• ½ cup grated Parmesan cheese
• 1 egg
• Salt and pepper
• 3 tablespoons vegetable oil
• 1 pound turkey cutlets
• 1½ cups prepared or homemade tomato sauce
• 1 cup shredded part-skim mozzarella cheese

1. Preheat oven to 400F ; spray 13 x 9 x 2-inch baking dish with nonstick vegetable-oil cooking spray.
2. Peel eggplant and slice lengthwise into ¾-inch thick slices ; use center cut slices and reserve remaining eggplant for another use.
3. Combine bread crumbs, parsley and Parmesan in shallow dish ; beat together egg salt and pepper in another dish.
4. Dip eggplant in egg mixture, then in crumbs to coat ; place in baking dish in single layer and drizzle with 1 tablespoon vegetable oil.
5. Bake in preheated oven for 25 minutes or until eggplant is tender.
6. Meanwhile, heat remaining oil in nonstick skillet.
7. Dip half the cutlets in egg, than in crumbs mixture to coat.
8. Add cutlets to skillet ; sauté for 5 minutes, turning halfway during cooking after first side is golden.
9. Repeat with remaining cutlets.
10. Place cutlets on top of cooked eggplant slices, spoon sauce evenly over cutlets and sprinkle on mozzarella.
11. Bake in preheated oven for 15 minutes or until heated through and cheese is bubbly.

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