A delicious and healthy low-carb dish with tender slices of turkey and roasted eggplant.
Prep
20 minutesCook
30 minutesReady In
50 minutesLevel
IntermediateRating
/rating_off.png "1 Star")
Loading...| 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. |
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