Turkey and Eggplant Stacks

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4 turkey cutlets
2 eggplants, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
4 slices mozzarella cheese
1 cup marinara sauce
Fresh basil leaves for garnish


1.Preheat oven to 400°F (200°C).
2.Place the sliced eggplants on a baking sheet and drizzle with olive oil. Sprinkle with dried oregano, garlic powder, salt, and pepper. Toss to coat.
3.Roast the eggplant slices in the preheated oven for 15-20 minutes, or until tender and lightly browned.
4.While the eggplant is roasting, season the turkey cutlets with salt, pepper, and olive oil.
5.Heat a grill pan or skillet over medium-high heat. Cook the turkey cutlets for about 3-4 minutes per side, or until cooked through.
6.Top each turkey cutlet with a slice of mozzarella cheese and place under the broiler for a few minutes, until the cheese is melted and bubbly.
7.To assemble the stacks, place a roasted eggplant slice on a plate, top with a turkey cutlet, and spoon marinara sauce over the turkey. Repeat the layers until all the ingredients are used.
8.Garnish with fresh basil leaves and serve hot.

A delicious and healthy low-carb dish with tender slices of turkey and roasted eggplant.

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