Turkey Eggplant Parmesan

Note:  We had this for dinner last night and it was amazing.  I served it over spaghetti noodles for Tom and the kids. 

Turkey Eggplant Parmesan
Cycle 1

• 1 pound lean ground turkey breast
• 1 large eggplant
• 1 small onion
• 1 tablespoon olive oil to saute onion (can sub pan spray)
• eggwhites
• garlic powder
• 2 cups low-carb marinara
• fat free parmesan (if you can find it – I use reduced fat)
• fat free mozzarella

Preheat oven to 400.

Peel eggplant and slice into 1/4 inch pieces. Coat cookie sheet with pan spray (make sure you do this or it will stick really bad).  Dip eggplant slices into eggwhites, then press firmly into mixture of parmesan cheese and garlic powder. You can add your other favorite Italian spices here too.  Lay out in a single layer on a cookie sheet. Bake at 400 for 30 minutes, turning once until golden brown.

While the eggplant is cooking, saute the onion and brown the ground turkey. Drain and mix in the low carb marinara.  This will be pretty thick.

Remove eggplant from cooking sheet and transfer into a very well greased baking pan. Spread meat mixture on top. Sprinkle with some fat free mozzarella and bake uncovered for 20 minutes. Let stand 5 minutes.

On cycle 3, serve over spaghetti squash.

Serves 4.

Thanks sherriearc!