17 Day Diet : Turkey Eggplant Parmesan
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- nonstick cooking spray
- 1 tablespoon basil
- 1 lb lean ground turkey
- 1 tablespoon fennel seed
- 1 large eggplant, stemmed and sliced into 1/2-inch-thi
- 4 cups prepared low-carb marinara sauce
- 1/2 tablespoon minced fresh oregano leaves or 2 teaspoons
- 1 1/2 cups grated fat-free parmesan cheese or 1 1/2 cups
- Carbohydrate 0.808645626609131 g
- Cholesterol 89.584493075 mg
- Fat 9.65086994095683 g
- Fiber 0.602299989856856 g
- Protein 20.046936326002 g
- Saturated Fat 2.56749289376488 g
- Serving Size 1 1 serving(s) (115g)
- Sodium 107.971706952705 mg
- Sugar 0.206345636752276 g
- Trans Fat 1.07528676683573 g
- Calories 175 calories
[ { "@type": "HowToStep", "text": "1. Position a rack in the center of the oven and preheat to 350degreesF Spray a large baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. Bake, turning once, until the slices begin to soften and brown, about 30 minutes." }, { "@type": "HowToStep", "text": "2. Meanwhile, spray a large saucepan with nonstick cooking spray. Set over medium heat and add the ground turkey, breaking it up with a spoon. Cook, stirring often, until the meat loses its raw, pink color and browns a bit, about 5 minutes. Pour in the marinara sauce; stir in the oregano, basil, and fennel seeds. Remove the pot from the heat." }, { "@type": "HowToStep", "text": "3. Layer the eggplant slices and turkey marinara sauce in a 9-x13-inch baking dish. Sprinkle the cheese on top. Bake until bubbling, about 30 minutes. Cool for 5 minutes before serving." } ]
