Eggplant and turkey parmigana - butter busters^

12 ----------

Ingredients

Quantity Ingredient
2 eaches Tb fatfree chicken broth
½ cup Chopped onion
1 clove Garlic, crushed
1 can (16oz) whole tomatoes, undrained
1 can (8oz) tomato sauce
2 teaspoons Sugar
**OR**
1 each Pk Sweet 'n Low
¼ teaspoon Lite salt, optional
1 teaspoon Dried oregano leaves
½ teaspoon Dried basil leaves
1½ pounds Eggplant
¼ cup Flour
½ teaspoon Seasoned salt
¼ teaspoon Pepper
¼ cup Fatfree chicken broth
1½ pounds Skinless white turkey meat
½ cup Weight Watchers or alpine Lace fatfree Parmesan cheese
2 cups Nonfat mozzarella cheese, grated

Directions

In a nonstick skillet, saute onion and garlic in chicken broth until onion is golden brown, about 5 minutes. Stir in tomatoes and juice, tomato sauce, sugar, slat, oregano and basil. Bring to a boil; reduce heat and simmer 10 minutes. wash eggplant. Cut into ½" sllices.

Combine flour, seasoned salt and pepper; use to coat eggplant. In 2 tablespoons chicken broth in a nonstick skillet, saute eggplant slices, a few at a time. Add more chicken broth if needed. Set slices aside as they brown to drain. Preheat oven to 350F. Cook ground turkey meat in microwave 5 minutes in a bowl covered with waxed paper. Stir and break into small pieces. Continue cooking until done.

drain. Fold cooked turkey into tomato sauce mixture. Spoon half into a 13 x 9 x 2" casserole dish that has been sprayed with Pam. Layer eggplant over sauce. Place half of the grated cheese on top. Repeat layers ending with grated cheese on top. Sprinkle with Parmesan chesse, bake 30 minutes uncovered or just until cheese is melted and golden brown. Per sugar serving: 132 cal., 1.1g fat (7%), 36mg chol., 2g fiber, 20g pro., 10g carb., 393mg sod. Per S&L serving: 131 cal.

(no carbs listed on this one) Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-22-95

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