Eggplant Parmigiana

Prep Time 15

Cook Time 30

Servings servings

Calories 551kcal

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

US Customary - Metric

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.

Nutrition