From Paulette Vickery's Recipe Collection

BB: EGGPLANT AND TURKEY PARMISANA

main dish, poultry

2 tablespoon nonfat chicken broth
1/2 cup chopped onion
1 teaspoon minced garlic, in a jar
1 can tomatoes, 16oz
1 can tomato sauce
2 teaspoon sugar, or:
1 pkg sweet and low
1/4 teaspoon light salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 each large eggplant
1/4 cup flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup chicken broth
1 1/2 lb ground white turkey
1/2 cup nonfat parmisan cheese
2 cup nonfat motzarella cheese

In chicken broth in a nonstick skillet, saute onion and garlic until onion is golden brown, about 5 minutes. Stir in undrained tomatoes, tomato sauce, sugar, light salt, oregano, and basil. Bring to a boil. Reduce heat and simmer uncovered, 10 minutes. Wash eggplant, and cut crosswise into 1/2 inch thick slices. 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 necessary. Set slices aside as they brown to drain on paper towels. Preheat oven to 350 degrees. Cook ground turkey in microwave, covered, 5 minutes on high. Stir and break into small pieces. Continue cooking until done, and drain. Fold cooked turkey meat into tomato sauce mixture. Spoon half of the tomato sauce mixture into a pammed 9-13 inch glass baking dish. Layer eggplant over sauce. Place half of the grated cheese on top. Repeat layers, ending with grated cheese on top. Sprinkle parmisan cheese over the top of casserole. Bake uncovered, 30 minutes, or just until cheese is melted and golden brown. Per serving: fat 1.1 G, cholesterol 36 MG, fiber 2 G, calorries 132, 7 percent from fat, protein 20 G, carbohydrate 10 G, sodium 393 MG.

Yield: 12 servings






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