Ingredients
- 1/2 cup Canola oil more if needed
- 12 slices Eggplant peeled and sliced into 1/4 inch thick rounds
- 1/2 cup All-purpose flour
- 2 Eggs beaten, or more if needed
- 1 cup Breadcrumbs more if needed
- 1 tbsp Extra-virgin olive oil
- 3/4 lb Italian turkey sausage links chopped fine or use ground turkey sausage if available
- 2 cups Tomato sauce see recipe or used store bought sauce.
- 4 oz Mozzarella cheese shredded
- 4 tsp Parmesan cheese grated
- 4 slices Crusty bread toasted if desired
Instructions
- Preheat the oven.
- Heat the canola oil in a non-stick pan or skillet over medium heat.
- Dip the eggplant slices into the flour, then egg, then breadcrumbs to coat well.
- Fry the eggplant in the oil on both sides until golden brown and soft. Set aside to drain on a paper towel-lined plate. Season with salt and pepper right away.
- Heat the olive oil in a non-stick pan over medium heat. Cook the turkey sausage until no longer pink.
- On a foil-lined baking sheet, layer a piece of eggplant, spread a tablespoon of sauce over the top, and then the cheese. Do another layer the same way, then top with a final piece of eggplant, sauce and cheese. Repeat for more portions.
- Bake in the oven until the cheese is melted and golden brown. Let sit for 5 minutes before cutting into portions. Add more sauce if desired. Garnish with parmesan cheese. Serve with bread.
Notes
Pro Tip: for batch cooking use the whole eggplant and layer the ingredients like you would a lasagna. Use throughout the week or freeze for future use.Â
Nutrition
Calories: 551kcal | Carbohydrates: 58g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 1929mg | Potassium: 1001mg | Fiber: 8g | Sugar: 15g | Vitamin A: 992IU | Vitamin C: 37mg | Calcium: 268mg | Iron: 13mg
Eggplant Parmigiana
Ingredients
- 1/2 cup Canola oil more if needed
- 12 slices Eggplant peeled and sliced into 1/4 inch thick rounds
- 1/2 cup All-purpose flour
- 2 Eggs beaten, or more if needed
- 1 cup Breadcrumbs more if needed
- 1 tbsp Extra-virgin olive oil
- 3/4 lb Italian turkey sausage links chopped fine or use ground turkey sausage if available
- 2 cups Tomato sauce see recipe or used store bought sauce.
- 4 oz Mozzarella cheese shredded
- 4 tsp Parmesan cheese grated
- 4 slices Crusty bread toasted if desired
Instructions
- Preheat the oven.
- Heat the canola oil in a non-stick pan or skillet over medium heat.
- Dip the eggplant slices into the flour, then egg, then breadcrumbs to coat well.
- Fry the eggplant in the oil on both sides until golden brown and soft. Set aside to drain on a paper towel-lined plate. Season with salt and pepper right away.
- Heat the olive oil in a non-stick pan over medium heat. Cook the turkey sausage until no longer pink.
- On a foil-lined baking sheet, layer a piece of eggplant, spread a tablespoon of sauce over the top, and then the cheese. Do another layer the same way, then top with a final piece of eggplant, sauce and cheese. Repeat for more portions.
- Bake in the oven until the cheese is melted and golden brown. Let sit for 5 minutes before cutting into portions. Add more sauce if desired. Garnish with parmesan cheese. Serve with bread.
Notes
Pro Tip: for batch cooking use the whole eggplant and layer the ingredients like you would a lasagna. Use throughout the week or freeze for future use.Â
Nutrition
Calories: 551kcalCarbohydrates: 58gProtein: 32gFat: 22gSaturated Fat: 8gCholesterol: 150mgSodium: 1929mgPotassium: 1001mgFiber: 8gSugar: 15gVitamin A: 992IUVitamin C: 37mgCalcium: 268mgIron: 13mg
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