Simple Eggplant Parm...ozzarella

Ain’t this a sight for sore eyes!
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Simple Eggplant Parmesan (technically mozzarella I guess, there’s no parm on here 🤣) for dinner tonight!
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It’s been a while since I’ve found good eggplants at the store, so when I saw two @ladymoonfarms beauts I knew exactly what I was going to make as part of my weekly prep...it’s one of the dishes that gets better after it’s made, we don’t get tired of it at the Pelly household!
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I originally found this recipe back in the day as part of the #17daydiet cookbook, the addition of fennel gives a nice flavor to the sauce, and I like to toss some in top for a little crunch too 👌
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Get my go-to adaptation below 👇:
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Sauce:
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1 pkg 93/7 Ground Turkey (can also use 99% if desired)
1 Jar Pasta sauce (look for one with minimal added sugar, I like @muirglen)
1 tbsp fennel seeds
3 cloves crushed garlic for extra deliciousness
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First, cook the ground turkey and garlic in a large skillet (drain off any fat before adding the sauce), adding the sauce and fennel seeds after its fully cooked. Cover and simmer on low while the eggplant is cooking.
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Eggplant🍆:
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Cut into 1 inch slices then arrange on a baking sheet sprayed with olive oil. Once on the sheet, spray the tops of the eggplant slices with olive oil and season lightly with salt and pepper, garlic and onion powder.
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Roast in the oven for about 25 minutes at 400F until golden brown and tender.
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In a large baking dish sprayed with olive oil, spread a little sauce on the bottom, then layer with eggplant and sauce until you run out (I usually get 3 layers). Top with mozzarella cheese and another sprinkling of fennel seeds.
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Bake an additional 15 minutes or until cheese starts to lightly brown, then remove and allow to sit for about 10 minutes before serving! Enjoy!
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🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝
#dinnerisserved #mealprepgamestrong #fitmomscook #goalgetters #wonderfullyfitmom