Ingredients

The following ingredients have 8 Servings
  • 1 large eggplant ((mine weighed 500g each))
  • Garlic oil cooking spray
  • 1 onion (, diced)
  • 250 g | 9oz lean ground turkey mince
  • 1 tablespoon chopped fresh basil leaves
  • 1/2 tablespoon vegetable stock powder (( I love Vegeta, but any stock powder will do))
  • 1 tablespoon garlic seasoning/powder
  • Salt to season
  • 500 g jar of your favourite pasta sauce ((or crushed tomatoes))
  • 1/2 cup low fat grated mozzarella cheese (, divided)

Instruction

  • Preheat oven to grill/broil settings on heat 200C | 390F.
  • Grease a small baking dish with oil spray.
  • Cut eggplant lengthways into 8 1cm thick slices.
  • Heat a non-stick grill pan over medium-high heat and spray with garlic olive oil. Panfry eggplant slices for 2 - 3 minutes on each side or until golden brown and soft.
  • When all slices are cooked, set aside.
  • In the same pan, fry onions and turkey until cooked through. Add basil, stock powder, seasoning and salt.
  • Pour half the pasta sauce (or crushed tomatoes) into prepared dish. Place 2 heaping tablespoons of turkey filling onto each eggplant slice and 1 tablespoon of cheese. Roll up and place seam side down into dish. Top with remaining pasta sauce/tomatoes and sprinkle with remaining cheese. Bake for 10 - 20 minutes or until cheese is melty and golden