Servings per recipe: 6
| Nutritional Information per serving: | |
| Calories | 386.6 |
| Sugar | 13.5g |
| Protein | 31.3g |
| Fat | 17.2g |
| Ingredients |
| – 3 eggplants – 12 slices mozzarella – 12 slices turkey breast – 2 cups Just About Foods Sunflower Seeds Crumbs – 3 eggs, beaten – Salt and pepper – 1 teaspoon dried parsley – 1 cup marinara sauce |
Instructions:
- Cut the eggplants into ½” slices, you should get approximately 8 slices per eggplant. Soak the slices in cold water with 2 tablespoons of salt and set aside.
- Cut the mozzarella and turkey breast slices into circles using a cookie cutter of the same diameter as the eggplant.
- Drain over a paper towel and pat dry the eggplant slices, season with salt and pepper to taste. Add one slice of mozzarella and one of turkey breast between two slices of eggplant and set aside.
- Season the sunflower seeds crumbs with dried parsley and a pinch of salt.
- Cover the eggplant “sandwiches” with the beaten egg and then coat it generously with the sunflower crumbs.
- Place coated eggplants in hot oil (approximately 350-375°F) and fry until golden brown.
- Drain over a cooling rack. Serve with hot marinara and enjoy!
