Preparation
5 minutes
Cooking
30 minutes
Total
35 minutes
Portion(s)
6 portions
Ingredients
- 1 eggplant, cut into 6 slices about 1 cm thick
- 15 mL (1 tablespoon) olive oil
- 454 g (1 lb) extra-lean ground turkey
- 250 mL (1 cup) carrots, finely sliced
- 250 mL (1 cup) celery, diced
- 250 mL (1 cup) onion, dices (see note)
- 30 mL (2 tablespoons) chopped garlic
- 15 mL (1 tablespoon) Italian seasoning
- 680 mL (2 ¾ cups) tomato coulis
- 250 mL (1 cup) ricotta cheese, reduced in m.g.
- 60 mL (¼ cup) grated Parmesan cheese
- Pepper and salt
- A few fresh basil leaves
Note | You can also use a bag of frozen vegetables for soup or spaghetti sauce to reduce the preparation time for onions, celery and carrots.
Preparation
- Preheat the oven to 425°F (220°C).
- In a saucepan over high heat, grill eggplant slices in a drizzle of olive oil for 1 minute on each side or until lightly browned. Place slices on a non-stick baking sheet, season with salt and pepper and set aside.
- In the same pan, sauté turkey, vegetables, garlic and Italian seasoning for 5 minutes.
- Pour the tomato coulis into the pan and continue cooking for 5 minutes over medium heat.
- Pour the contents of pan over eggplant. Top with ricotta and Parmesan cheese and season with salt and pepper. Bake for 20 minutes.
- At the end of the cooking time, broil for 2 minutes or until the parmesan is golden. Remove from the oven, garnish with a few basil leaves and enjoy.
Nutritional Information (for 1 slice of eggplant with filling)
Calories 280 kcal
Fat 10 g
Carbohydrates 20 g
Fibre 7 g
Protein 24 g
Sodium 303 mg
Can be kept for 3 days in the refrigerator.