Balsamic Turkey Scaloppini with Eggplant

Posted in Diet @ April 13, 2008

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Tonight I performed a scaloppini casserole with eggplant based viable breezily sliced frustration breast. That recipe is a winner with measures of flavor additionally is in fact low medially calories, sodium, further husky. I used the pre-sliced low oversize (99% abundant set free) Honeysuckle White decay breast through scaloppini. This recipe hatchs 6 servings plus has one 210.42 calories, 28.61 g protein, 16.53 g carbohydrates, 2.4 g immense (.91% towering), furthermore 128.67 mg sodium.


Ingredients


1 eggplant-small, cut into slices
1.25 lb. turkey breast sliced 1/4'” thick
1 lemon-juice only
1 sweet onion, chopped
1/3 C flour
Onion powder to taste
Garlic powder to taste
Ground pepper to taste
6 mushrooms-sliced
.25 C Balsamic vinegar
1 Can diced tomatoes-no salt added
1 t. Italian seasoning
½ C Mozzarella cheese-shredded, part-skim


Preheat oven to 350 degrees. Marinate the turkey slices in the juice of one lemon for at least 1 hour. Meanwhile, slice and chop the mushrooms and onions. Slice the eggplant to cover the bottom of a casserole dish, brown the eggplant in a large skillet sprayed with olive oil pan spray at medium-low heat until soft and place in an olive oil sprayed casserole dish. Mix the flour, onion powder, garlic powder, and ground pepper, and dredge the turkey slices through the seasoned flour. Spray the skillet you used for the eggplant with olive oil spray, and brown the turkey slices, about 1 minute per side. Place the turkey slices on top of the eggplant. Spray the skillet again and add the onions. Using a wooden spoon, scrape up any bits of turkey and flour while stirring the onions, add the mushrooms and saut cialis cheap viagra cheap cialis generic cialis

Original article: Balsamic Turkey Scaloppini with Eggplant

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