Eggplant Rollups

Ingredients:

• 2 large purple eggplant
• 3 Tablespoons of red onion, diced
• 15 oz. part skim ricotta cheese
• 8 oz. bag of shredded mozzarella cheese
• 1/4 cup of fresh basil, chopped
• 1 teaspoon of dried oregano
• 1 teaspoon of garlic powder
• 20 oz. of lean (93/7) ground turkey meat
• 4 oz. of marinara sauce (this is about 1/2 of a regular size jar)
• 1/4 cup of olive oil
• Salt and pepper

Directions:

1. Preheat the oven to 350 degrees.

2. Slice the eggplant vertically into 1/4-1/2 inch slices (the slices are not circles they are long and rectangular). Add the eggplant slices into a large bowl and drizzle 1/4 cup of olive oil over the top along with a pinch of salt and pepper. Stir together with your hands so that each piece has some olive oil on it. Heat a non-stick grill pan (or you can use your grill outside) to medium-high heat and place 2-3 eggplant slices on the grill at a time. Each side should take about 3-5 minutes to grill. Repeat with the remaining eggplant slices.

3. In the mean time, heat a large non-stick skillet to medium-high heat and add the ground turkey meat. Cook the ground turkey until it is no longer pink and season with a pinch of salt and pepper. When the turkey is finished cooking take it off the burner and set aside to cool.

4. In a large bowl, add the 3 tablespoons of diced red onion, 15 oz. container of ricotta cheese, 1/4 cup of the shredded mozzarella cheese, 1/4 cup of chopped fresh basil, 1 teaspoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of ground pepper and stir. Add the cooked ground turkey once it is slightly cooled and stir into the cheese mixture until it is well incorporated.

5. Pour about 1/2 cup of the marinara sauce into the bottom of a large casserole dish. Assemble the eggplant rollups by placing about 3 tablespoons of your cheese/turkey mixture on one half of the eggplant slice and then take the other half of the slice and fold it over the top (sort of like a sandwich). Place the eggplant roll up in the casserole dish and repeat with the remaining eggplant.

6. Once all the eggplant rollups are in the dish pour the remaining 1/2 cup of marinara sauce over the top of the eggplants along with the remaining shredded mozzarella cheese evenly over the top. Bake for 20-25 minutes or until the cheese is golden brown and bubbly. Enjoy!!!