Eggplant Parmesan with broccolini
Prep Time
15 minutes
Prep Notes
I cheat and use a store bought pasta sauce that I swear by, called Rao's - tomato and basil sauce. It's so flavorful that I don't even try to make my own, but feel free to sub in your own home-made sauce.
Cooking Time
30 minutes
Yields
3 servings
Ingredients
1 large Eggplant
3 egg whites, whisked
Grated Parmesan cheese - 1 and 1/2 cup
Garlic powder - 1 teaspoon plus additional sprinkle
Broccolini
Olive oil
1/2 lemon
1 and 1/2 jar Rao's tomato and basil sauce
1 lb Ground Turkey thigh
Directions
Brown turkey meat in 1 tablespoon olive oil, once cooked - add Rao's sauce and simmer while the eggplant cooks.
Preheat oven to 400 degrees. Spray non-stick spray in an 8 x 12 baking pan. Combine cheese and garlic powder on a plate. Using a peeler, peel the skin off the eggplant. Cut into 3/4 inch rounds. Dip each on both sides in egg whites, then in the cheese and garlic. Place into prepared pan. Repeat until all of eggplant is coated in egg and cheese. Sprinkle more garlic powder over the eggplant. Bake for 15 minutes. After 15 minutes, flip eggplant and cover in the turkey pasta sauce. Bake 15 minutes more.
Meanwhile, heat 2 tablespoons olive oil over medium heat. Once hot, add broccolini to pan and toss for about 5 minutes. Add 1/4 cup water, cover and simmer for 10 minutes. Check after 5 minutes, if sticking add a bit more water and cover again.
Once broccolini is tender, remove to a serving plate and lightly salt, then squeeze 1/2 lemon onto the broccolini. Sprinkle lightly with additional Parmesan cheese as desired.
Serve with Eggplant and sauce.
Credit
17 day diet