Tuesday, April 12, 2016

Happy Tasty Tuesday~ Eggplant Parm~ 21 Day Fix Approved!!!!

I'm not too Italian or anything, BUT I LOVE me an Italian meal!! ANY italian meal will do too!! Pasta and meatballs, lasagna, AND after trial and error, and years of NEVER wanting to try it .... EGGPLANT PARMESAN!

When Matt and I first started out healthy journey, I used to make a healthy version of Eggplant Parm, but I wouldn't say it was "as healthy" as it could've been... BUT that was pre-21 Day Fix.. it was pre-knowledge of PORTION CONTROL!!

When grocery shopping this week I bought an eggplant with ALL intentions of saving it for Friday's PIZZA night.. but I noticed that it was getting soft, and I had turkey defrosted, and sauce made, so I LET MY MIND WORK!!!!

Here's my original recipe!! :) :) :)

Easy Eggplant Parm w/ Ground Turkey

21 day fix, 21 day fix approved, 21 day fix approved eggplant parmesan, 21 day fix eggplant parm, healthy eggplant parm, clean eating
Serves: 6
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients:

  • 1 medium eggplant
  • 1 lb. lean ground turkey **Optional if you'd like a vegetarian option**
  • 1/2 cup whole wheat panko bread crumbs
  • 1/3 cup liquid egg whites 
  • 2 cups Grandma's sauce (or like low-sodium version)
  • 1 Tbsp. italian seasoning, divided use*
  • Sea salt and pepper to taste
  • 3/4 cup organic part-skim mozzarella cheese
  • Fresh or freeze dried basil for garnish
  • 1 tsp. EVOO*
  • nonstick cooking spray

    *not needed for vegetarian option: see directions*
Directions:
  1. Preheat over to 350*
  2. Prepare a 9x13 baking pan with nonstick cooking spray, set aside
  3. Slice eggplant into 1/4 inch thick coins
  4. Pour bread crumbs into a small bowl, and egg whites into a separate small bowl for dipping
  5. Sprinkle 1 1/2 tsp italian seasoning into bread crumbs and mix
  6. Use a fork to dip each slice of eggplant into the egg whites, and use a spoon to sprinkle with breadcrumb mixture; lay each slice in prepared pan.  Try to only do one layer if possible (it's okay if they overlap).
  7. Place finished eggplant into oven, and bake 25 minutes, or until a fork goes through easily.
  8. If not making a vegetarian option, while baking, in a large, deep skillet, head 1 tsp EVOO, and brown ground turkey over medium-high heat with remaining 1 1/2 tsp italian seasoning until cooked throughly.  
  9. When cooked, mix in 2 cups sauce (if making vegetarian option, just heat sauce).
  10. Simmer until eggplant is through cooking.
  11. Pour turkey/sauce mixture over eggplant, and top with 3/4 cup cheese and basil.
  12. Bake an additional 5-8 minutes, or until cheese is melted completely
  13. Allow to cool 5 minutes before serving

**Serve with steamed broccoli or a side salad :) 

Container count without sides: 2 green, 1 red, 1/2 blue, 1/2 tsp








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