A delicious and healthy low-carb dish with tender slices of turkey and roasted eggplant.
Turkey and Eggplant Stacks
A delicious and healthy low-carb dish with tender slices of turkey and roasted eggplant.
Ingredients
- 4 turkey cutlets
- 2 eggplants, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 slices mozzarella cheese
- 1 cup marinara sauce
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- 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.
- Roast the eggplant slices in the preheated oven for 15-20 minutes, or until tender and lightly browned.
- While the eggplant is roasting, season the turkey cutlets with salt, pepper, and olive oil.
- 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.
- 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.
- 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.
- Garnish with fresh basil leaves and serve hot.
Nutrition
Calories: 290kcalCarbohydrates: 12gProtein: 29gFat: 14gFiber: 6g
