ULTIMATE HEALTHY & NOURISHING PARMIGIANA
It’s not just for the festive season! This recipe is guaranteed to get you excited to cook Turkey and confidently add it to your meal rotations. It’s high in amino acids to support rebuilding the gut, B vitamins and minerals, like zinc and selenium which are key for improving your digestive health.
INGREDIENTS (5 SERVINGS)
Extra Virgin Olive Oil
500g Turkey Mince (I used Thigh)
2 Eggplant, sliced medium (not too thin), lengthwise
1 Leek, copped finely
1 Celery Stalk, diced in small cubes
1 Courgette, copped finely
3 Garlic Cloves, crushed and sliced
8-10 Fresh Basil leaves, chopped + extra handful for layering and garnish
1 tsp Dried Oregano
480g Tomato Passata
80g of Parmigiano Reggiano/Parmesan, grated for layering and garnish*
300g Small Mozzarella Balls, sliced**
Salt & Pepper to taste
*Adjust measurement to taste.
**I used the small ones for a lighter parmigiana but i’d adjust and use more Mozzerella for an even more cosy, melting cheesy levels! Dreamy!!
01.
Prepare your eggplant by seasoning it well and laying it on a tray with a sheet of baking paper. Drizzle extra virgin olive oil and cook in the oven (180 or 160 fan assisted) for around 35 minutes, flipping half way.
02.
Add plenty of extra virgin olive oil to an oven friendly pan (I use cast iron) and lightly cook the garlic, leek, courgette, and celery. After 5 minutes add the ground turkey thigh mince, and season with salt & pepper. Next, add the passata, oregano, and basil.
03.
Cook until turkey mince is just cooked (don’t overdo it or it will be dry). Take half the mixture and set aside in a bowl. Keep the rest of the mixture in the oven safe pan for your first layer. Layer half of the eggplant, parmesan, mozzarella and basil. Repeat for an additional layer/s (depending on size of pan). Keep extra mozzarella for the top and plenty of parmesan. Transfer to the oven for 15 minutes or until cheesy is all gooey and perfect!!! Enjoy!!
