eggplant and turkey stacks

This recipe for eggplant and turkey stacks is much easier that it looks at first glance. Plan to make this 1 hour before you want to eat as the sauce needs an hour to simmer. The actual work and prep that needs to be done is minimal compared to the time waiting for it to simmer or bake.

This is a delicious option for dinner as it is very filling and a great use of eggplants from your garden or farmers market.

 

 

 

 

 

 

Eggplant and Turkey Stacks

Serves: 4

Ingredients:

For the Tomato Sauce:
1 tbsp olive oil
6 cloves garlic, finely chopped
1 can (28 oz.) whole peeled tomatoes
1 can (15 oz) crush tomatoes
1 tbsp dried Italian herbs
1 tsp sea salt

For the Stacks:
2 lbs eggplant, cut into 1/3" slices
2 tsp sea salt
2 tsp black pepper
2 tsp onion powder
3 tbsp + 1 tbsp avocado oil (or olive oil)
1 lb turkey (or Italian sausage with casing removed)
1 tbsp Italian seasoning
1/2 oz fresh basil leaves, optional

Directions:

Sauce:
Make the sauce first as it needs to simmer for 60 minutes. Add the olive oil to a large pot and turn to medium heat. Add the garlic, cook and stir about 30 seconds until it becomes fragrant. Add the peeled tomatoes, breaking up the chunks with a wooden or plastic spoon. Add the crushed tomatoes, Italian herbs, salt and stir. Cover with the lid slightly cracked open to allow stem out and bring to a boil. Reduce to a simmer for 60 minutes.

Stacks:
Preheat the oven to 400F and line 2 baking sheets with parchment paper. Combine the salt, pepper and onion powder in a small dish. Lay the eggplant slices on the parchment paper in a single layer and lightly brush with 3 tbsp of avocado oil. Sprinkle with the seasoning mix, turn and repeat the oil and seasoning on the opposite side. Bake for 25 to 30 minutes until the eggplants are soft and lightly brown.

Meat:
When the eggplants have about 10 minutes left, start the meat. Add 1 tbsp avocado oil to a large skillet and set to medium-high heat. Break up the turkey, add 1 tbsp Italian seasoning and cook until browned. About 8 minutes.

Assemble:
Lay a slice of eggplant on the plate, top with sauce, meat, basil (optional), another slice of eggplant and a spoonful of sauce. Repeat until you are out of eggplants.

Original recipe by Stephanie Gaudreau's in The Performance Paleo Cookbook