The hubs and I have seriously had to lay off the carbs. All the holiday delights took a huge toll on my gut. But since we love to eat anything Italian, I made this little dish up and it was not only divine, it was healthier! Healthy does NOT mean tasteless!
You will need:
Olive oil
1 large eggplant
1 small container ricotta
1 egg
1/2 cup grated pecorino
1 tbsp Italian seasoning
1 lb ground turkey
5 slices fresh mozzarella
2 cups Noni’s Sunday Sauce or Rao’s
Basil
Cut the eggplant into cubes, place into a colander, sprinkle with salt. Toss around to cover all the pieces and let rest for 30 minutes. In the meantime, heat your oven on roast to 400 degree’s. Brown the ground turkey in some olive oil, once done add the sauce and bring to a simmer. In a bowl, mix the ricotta, egg, Italian seasoning and grated pecorino together.
Place the eggplant on paper towels between a kitchen towel and press out the water, then put on a baking sheet. Drizzle with some olive oil, toss with your hands, and place in oven for 20 minutes to brown.
Time to assemble! Drizzle some olive oil in a 9x9 baking dish, put all the eggplant on the bottom pressing together to create a good base. Top with the ricotta mixture, ensuring to spread out to ends of the pan. Then add the turkey/sauce mixture on top of ricotta, and place the mozzarella slices evenly across. Tent with foil and let rest for 15 minutes.
You now want your oven on 350, and it shouldn’t take long to heat back up. Bake covered for 30 minutes, and uncovered for another 15.
Plate with some fresh chopped basil, extra pecorino and a drizzle of olive oil.
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