Eggplant-Turkey Parmigiana

Makes 6 servings

1/2 cup dry bread crumbs
2 tsp chopped fresh or 1/2 tsp dried oregano leaves
1 1/2 pounds uncooked turkey breast slices, about 1/4 inch thick
2 egg whites, slightly beaten
2 cups cubed peeled eggplant
1 1/2 cups spaghetti sauce
1/2 cup shredded reduced-fat mozzarella cheese (2 oz)
1/2 cup grated Parmesan cheese

Heat oven to 375 degrees. Spray 10 inch nonstick skillet with cooking spray.
Mix bread crumbs and oregano. Dip turkey into egg whites, then coat with bread
crumb mixture. Heat skillet about 30 seconds. Cook half of the turkey in skillet
3 to 4 minutes, turning once, until light brown. Repeat with the remaining
turkey. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
Place turkey in single layer in baking dish. Top with eggplant, spaghetti
sauce and cheeses. Bake uncovered about 20 minutes or until cheese is
bubbly and mixture is heated through.

POINTS:  7.5 (6)

PER SERVING: 280 Calories/7 g Fat/630 mg Sodium
21 g Carbohydrate/2 g Dietary Fiber/35 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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