Oven-Baked Turkey Eggplant Parmesan

Ingredients

2 lbs Canadian turkey scallopini
2 small eggplants
3/4 cup flour
3 eggs, lightly beaten
2 cups Panko breadcrumbs
Salt and pepper to taste
1 tsp olive oil
3 cloves garlic, crushed
1 medium onion, diced
1 large can diced tomatoes
1 jar tomato puree
1 tbsp Italian seasoning
1 tsp sugar
½ cup grated Parmesan cheese
½ cup grated mozzarella cheese

TIP – Here’s a money saving tip: You can easily make your own scallopini by buying a whole turkey breast and thinly slicing and pounding the meat flat.

Directions

Slice the eggplant into medium-thick (1 cm) slices.
Lightly salt both sides of the eggplant and place on a paper towel to absorb moisture. Let sit for 15 minutes per side.
To make tomato sauce, heat olive oil and onions in a medium sized frying pan over medium heat.
Sauté until onions are lightly browned, 6 minutes.
Add crushed garlic and cook another 2 minutes.
Add tomatoes, Italian seasoning and sugar, and reduce heat to a gentle simmer for 15 minutes.
Season scallopini with salt and pepper.
Dip scallopini in flour, then egg and finally Panko.
Repeat with eggplant.
Broil both scallopini and eggplant on the middle rack of the oven until cooked and browned, 5-8 minutes per side. (time will vary depending on your oven)
Layer in an ovenproof dish. Start with some tomato sauce, then follow with eggplant, tomato sauce, turkey, tomato sauce again, then finally eggplant. Sprinkle each layer lightly with Parmesan cheese.
Top with mozzarella.
Bake for 35 minutes at 350 degrees.
Cool slightly and serve.