17 Day Diet Turkey Eggplant Parmesan Food

17 DAY DIET : TURKEY EGGPLANT PARMESAN

Steps:

• 1. Position a rack in the center of the oven and preheat to 350°F Spray a large baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. Bake, turning once, until the slices begin to soften and brown, about 30 minutes.
• 2. Meanwhile, spray a large saucepan with nonstick cooking spray. Set over medium heat and add the ground turkey, breaking it up with a spoon. Cook, stirring often, until the meat loses its raw, pink color and browns a bit, about 5 minutes. Pour in the marinara sauce; stir in the oregano, basil, and fennel seeds. Remove the pot from the heat.
• 3. Layer the eggplant slices and turkey marinara sauce in a 9-x13-inch baking dish. Sprinkle the cheese on top. Bake until bubbling, about 30 minutes. Cool for 5 minutes before serving.

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

NAKED EGGPLANT PARMESAN

Steps:

• Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
• Salt both sides and lay on a tray for 1/2 hour.
• Rinse slices and pat dry.
• Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
• Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides.
• Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
• Evenly distribute the romano and shredded mozzarella over the pieces.
• Top each piece with 1/4 cup of Marinara.
• Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
• Place one large (or two small) basil leaves on top of the mozzarella.
• Spray a piece of foil, and place over the tray.
• Bake covered at 350 degrees for 20 minutes.
• Uncover and bake another 15 - 20 minutes.
• To serve, stack two eggplant slices on a plate.

SNAPPER PARMESAN

Steps:

• Dust fish with one half of the crumbs and parmesan cheese.
• Dip in egg; coat with parmesan and crumbs again.
• Place in baking dish.
• Drizzle with melted butter.
• Bake uncovered at 500 degrees for 10 to 12 minutes or until fish flakes.
• Cover filets with sauce.
• Top with mozarella.
• Return to oven until cheese melts.

BAKED EGGPLANT PARMESAN WITH TURKEY MEAT, SOY MOZZARELLA CHEESE

Steps:

• Preheat oven to 350°F.
• In pie plate, combine eggs and 1 TBSP water. In another pie plate, place bread crumbs. Dip eggplant in egg mixture coating well. Dip into bread crumbs. Place on greased (I use olive oil spray) baking sheet. Bake eggplant for 20 minutes, turn once.
• In large skillet w/ olive oil, saute onion, garlic, and turkey meat for about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. Bring to boil. Stir with wooden spoon.
• Reduce heat, simmer, covered and stirring occasionally for 45 minutes.
• Arrange half of eggplant slices in bottom of baking dish.
• Cover bottom of baking dish with some of the sauce. Arrange the eggplant so it covers bottom of baking dish. Sprinkle cheese and pour sauce so it covers a thin layer over eggplant. Arrange the rest of the eggplant and repeat those steps. The top layer should be the mozzarella cheese.
• Bake, uncovered 25 minutes.

EGGPLANT PARMESAN

Steps:

• Cut Eggplant into 1/4-1/2 strips.
• Beat eggs with milk and put in a shallow pan big enough to plauce eggplant slices.
• In another pan mix breadcrunbs and parmisian cheese.
• Heat olive Oil in large skillet.
• Dip eggplant slices in egg, then breacrunbs and then put in skillet, cook till golden brownthen flip and cook other side.
• Top with marinara sauce and mozzerella cheese.
• *Note:The amount of bread crumbs and eegs depends on how thick your slices and how large the eggplant is*.