Eggplant And Turkey Parmigana - Butter Busters^ Recipe
Yield: 12 ----------Recipe by luhu.jp
Ingredients:
2 each: Tb fatfree chicken broth,
1 1/2 lbs: Eggplant,
1/2 cup: Chopped onion,
1/4 cup: Flour,
1 centiliter: Garlic, crushed
1/2 t: Seasoned salt,
1 can: , (16oz) whole tomatoes,
1/4 t: Pepper,
-undrained,
1/4 cup: Fatfree chicken broth,
1 can: , (8oz) tomato sauce
1 1/2 lbs: Skinless white turkey meat,
2 t: Sugar,
1/2 cup: Weight Watchers or alpine,
**OR**,
-Lace fatfree Parmesan,
1 each: Pk Sweet n Low,
-cheese,
1/4 t: Lite salt, optional
2 cup: Nonfat mozzarella cheese,
1 t: Dried oregano leaves,
-grated,
1/2 t: Dried basil leaves,
Directions:
In a nonstick skillet, saute onion and garlic in chicken broth until
onion is golden brown, about 5 minutes. Stir in tomatoes and juice,
tomato sauce, sugar, slat, oregano and basil. Bring to a boil; reduce
heat and simmer 10 minutes. wash eggplant. Cut into 1/2" sllices.
Combine flour, seasoned salt and pepper; use to coat eggplant. In 2
tablespoons chicken broth in a nonstick skillet, saute eggplant
slices, a few at a time. Add more chicken broth if needed. Set slices
aside as they brown to drain. Preheat oven to 350F. Cook ground
turkey meat in microwave 5 minutes in a bowl covered with waxed
paper. Stir and break into small pieces. Continue cooking until done.
drain. Fold cooked turkey into tomato sauce mixture. Spoon half into
a 13 x 9 x 2" casserole dish that has been sprayed with Pam. Layer
eggplant over sauce. Place half of the grated cheese on top. Repeat
layers ending with grated cheese on top. Sprinkle with Parmesan
chesse, bake 30 minutes uncovered or just until cheese is melted and
golden brown. Per sugar serving: 132 cal., 1.1g fat (7%), 36mg chol.,
2g fiber, 20g pro., 10g carb., 393mg sod. Per S&L serving: 131 cal.
(no carbs listed on this one) Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95
Source from luhu.jp
onion is golden brown, about 5 minutes. Stir in tomatoes and juice,
tomato sauce, sugar, slat, oregano and basil. Bring to a boil; reduce
heat and simmer 10 minutes. wash eggplant. Cut into 1/2" sllices.
Combine flour, seasoned salt and pepper; use to coat eggplant. In 2
tablespoons chicken broth in a nonstick skillet, saute eggplant
slices, a few at a time. Add more chicken broth if needed. Set slices
aside as they brown to drain. Preheat oven to 350F. Cook ground
turkey meat in microwave 5 minutes in a bowl covered with waxed
paper. Stir and break into small pieces. Continue cooking until done.
drain. Fold cooked turkey into tomato sauce mixture. Spoon half into
a 13 x 9 x 2" casserole dish that has been sprayed with Pam. Layer
eggplant over sauce. Place half of the grated cheese on top. Repeat
layers ending with grated cheese on top. Sprinkle with Parmesan
chesse, bake 30 minutes uncovered or just until cheese is melted and
golden brown. Per sugar serving: 132 cal., 1.1g fat (7%), 36mg chol.,
2g fiber, 20g pro., 10g carb., 393mg sod. Per S&L serving: 131 cal.
(no carbs listed on this one) Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95
Source from luhu.jp