Baked Eggplant Parmesan
Prep Time: 10
Cooking Time: 50
Ingredients
- 2 lb. eggplant, peeled
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 jar (24.5 oz) marinara sauce
- 1 cup shredded mozzarella cheese (about 4 oz)
- 1 tbsp grated Parmesan cheese
Instructions
- Set the oven to 400°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Place the eggplant, cut-side up, into the baking dish. Brush with 1 tablespoon olive oil. Season the eggplant as desired.
- Bake for 30 minutes or until the eggplant is fork-tender.
- While the eggplant bakes, cook ground turkey in a skillet until fully cooked. Drain off excess fat. Stir spaghetti sauce into turkey. Spoon the sauce mixture over the eggplant and sprinkle with the cheeses.
- Bake for 20 minutes or until hot and the cheese is melted.
Nutrition Facts
6 servings per container
Serving Size 391g
| Amount Per Serving | ||
|---|---|---|
| Calories 410 | ||
| % Daily Value* | ||
| Total Fat 26g | 33% | |
| Saturated Fat 9g | 46% | |
| Trans Fat 0 | 0% | |
| Dietary Fiber 6g | 20% | |
| Total Sugars 11g | 0% | |
| Cholesterol 85mg | 28% | |
| Sodium 460mg | 20% | |
| Total Carbohydrate 18g | 7% | |
| Protein 28g | 57% | |
| Vitamin D 0.41mcg | 2% | |
|---|---|---|
| Calcium 370mg | 28% | |
| Iron 1mg | 8% | |
| Potassium 500mg | 12% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.