1 large eggplant washed and trimmed
1 TBS olive oil
1/2 cup chopped onion
2 garlic cloves minced
1.25 lbs lean ground turkey
Grated fresh nutmeg (dash)
1/2 tsp sea salt
15 oz pasta sauce
1/2 cup low fat mozzarella cheese ( I used soy based)
1 cup low fat Greek yogurt
1/2 tsp each dried basil, parsley, and oregano
2 TBS grated Parmesan cheese
Thinly slice eggplant with mandolin. Lay eggplant in colander in the sink and coat with sea salt. Let it sit salted for hour in colander. This removes the bitter taste of the eggplant ( do not skip this step.) After the hour rinse with cold water and dry thoroughly with paper towels. Set oven to broil. Line a broil proof baking tray with foil and lay eggplant on top then spritz eggplant with olive oil. Broil for a few minutes until tender watch it doesn't burn. Remove from oven and cool. Turn off broil setting and preheat oven to 350 degrees.
Heat 1 TBS olive oil in skillet add onion, garlic and turkey and nutmeg. Sauté until meat is cooked through. In a separate mixing bowl combine Greek yogurt, egg, Parmesan cheese, parsley,basil and oregano.
Oil a small casserole dish 8x8 will work. Place 1/2 cup of pasta sauce spread evenly on bottom of dish. Next place a layer of eggplant on top of the sauce using about half of the eggplant. Then top with cooked meet, then the remaining sauce. Place remaining eggplant on top of the meat then top with Greek yogurt mixture and then finally your shredded mozzarella cheese. Cover dish with foil and bake for 45 minutes or until bubbling and and the cheese is melted.
Today's Workout Blip:
I worked and ran the ship at the pharmacy all weekend so no Get in Shape Girl Bikini Plan for me the past 2 days. Tomorrow, Monday, I will dive into weeks 5-8 with a whole new routine and increased amount of cardio. I have to do pull-ups tomorrow (unassisted) I think maybe I can do 1. I will let you know!
Until next time stay strong and carry on!