I'm Italian and we love love love our pasta. I was going to make some Cannelloni but then I thought outside the box. What if I used eggplant? Hmmmmm....and a recipe was born! Skipping the carbs is something I strive for.
Eggplant is a funny vegetable. :)
Not ha ha funny! Funny like if you don't cook it right, it just won't taste good.
So here is how it's done!
- 2 medium eggplants
- kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- 1 tsp dried oregano
- 1 lb ground turkey
- Pasta sauce (whatever your favorite is, no sugar or low sugar is best)
- 1 cup reduced fat mozzarella cheese
- Cut the ends off the eggplant, and then using a mandolin (click here to see what I use), slice into about 12 slices set on the 1/4 inch setting.
- Lay the eggplant slices on paper towels and salt them to remove excess moisture and bitterness. Let them sit for about 15 minutes while your oven is warming up to 400.
- Cook the turkey in a skillet and season with some salt, garlic powder, black pepper, red pepper and oregano. Crush it up as you cook it and make sure the pink is gone.
- Discard any fat and add about 1 cup of sauce to the mix. Remove from heat.
- Pat the eggplant dry and season with a little more salt and pepper. Arrange the slices on a parchment lined cookie sheet, cover tightly with foil and bake about 10 minutes. It's ok if they overlap a bit.
- Spread 1/4 cup sauce in a 13 x 9 baking dish.
- Take the eggplant out and let cool for a few minutes.
- Take a spoonful of the turkey mixture, place on one end of the eggplant and roll it up gently. Place in the baking dish.
- Top with a little more sauce and the cheese. Cover tightly with foil.
- Bake for about 50 minutes and let sit for about 5 minutes before serving.