LIGHTER EGGPLANT PARMESAN

Ingredients

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Salt

  Table

  1 tsp or 6g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Ricotta

  Fat Free Ricotta - Trader Giotto's

  1 cup or 248g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Parsley

  Raw

  ¼ cup or 15g

• Pecorino Romano

  Italian Classics Imported Grated or Shredded Cheese - Wegmans

  2 oz or 57g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Traditional pasta sauce

  Campbell soup company, prego pasta, ready-to-serve

  3 cup or 780g

Directions

1. Preheat oven to 450°F. Spray 2 sheet pans with oil.
2. Slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt.
3. Place turkey in a pan, medium heat and cook until brown. Season with salt and pepper.
4. Bake for 20 minutes, turning halfway through until eggplant is golden.
5. Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese. Then, mix in the cooked ground turkey.
6. Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping.
7. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
8. Heat the oven to 400F.
9. Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
10. Remove foil and bake an additional 10 minutes.
11. Take it out of the oven and let it sit about 10 minutes before cutting.