Turkey Stuffed Eggplant Parmesan

Serves 4
Net Carbohydrates 10 grams

Chef’s Note:

One of the restaurants I worked for was an international food court. One day my “Italian” Chef walked out leaving me to create the Italian portion of the menu. A popular item on the menu was stuffed eggplant. This version uses ground turkey in place of the ground beef. It is a little lighter but just as satisfying.

  • 2 small eggplants
  • 1 pound lean ground turkey
  • 2 ounces lean turkey or chicken sausage
  • ½ tsp Dijon mustard
  • ½ tsp. dried oregano
  • 3 TBSP. diced tomatoes
  • Or
  • 4 chopped sundried tomatoes
  • Salt & pepper to taste (and your Doctor’s advice)
  • 4 slices mozzarella cheese
  • 2 Tbsp. grated parmesan cheese

HOW TO PREPARE THE RECIPE

Cut the eggplants in half lengthwise. Scoop out about ¼ of the flesh.
Salt and turn upside down to drain.

Combine all the remaining ingredients except the mozzarella cheese and shape into 4 equal sized portions.

Rinse and dry the eggplants and then stuff with the turkey mixture. Bake at 350° for 45 minutes. Top with the mozzarella cheese and bake five minutes more.

Don’t forget the cheese and don’t be limited to the old stand-by varieties. Swiss, Munster, blue, jack, Havarti all make GREAT choices.

Source: Ward Alper, The Decadent Diabetic

Turkey

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