Cook turkey pieces in the microwave. Set aside.
Precook eggplant slightly in the microwave. Coat the eggplant with a mixture of the egg, milk, and bread crumbs. Fry until tender.
Saute onions and garlic in butter. Add tomato sauce, tomatoes and liquid, parsley flakes, sugar, oregano, and salt. Simmer.
Put half of eggplant in a baking dish, layered with half of the turkey. Cover with half of the sauce and half of the mozzarella. Repeat.
Sprinkle Parmesan cheese on top.
Bake covered for 20 minutes at 350 degrees. Uncover and bake for additional 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (629g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 267 (39%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 164.9mg||51 %|
|Sodium 1180.8mg||41 %|
|Potassium 1797.4mg||47 %|
|Total Carbohydrate 64.9g||19 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 58.9g|
|Protein 42g||60 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 686
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