This puff appetizer consists of sliced eggplant, tomatoes and turkey with a golden cheese crust under the grill. A kind of meat variation on a popular Italian puff dish Eggplant Parma style in tomato sauce with sliced mozzarella, assorted seasonal vegetables make the dish simply amazing. Fry separately ingredients: turkey fillet, baked in flour, sliced eggplant and zucchini. Then lay everything in layers of tomato sauce stewed in white wine, cover with cheese and fry under the heating element grill function ovens to make the cheese melt and cover appetizing crust. An ideal side dish for him would be Italian pasta or rice. Nutrition value per serving: (4 total) Calories 503, total fats 26 g., saturated fats g., proteins 47 g., carbohydrates 17 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small eggplant, sliced into wide mugs
- 1 small zucchini sliced into wide circles
- 4 slices of turkey breast fillet (approximately 600 gr.)
- 3 tbsp. l olive oil
- Flour
- 2 tbsp. l (30 gr.) Butter
- 2 tomatoes Cream, chopped
- 0.5 tbsp. dry white wine
- 1/4 Art. coarsely chopped fresh basil
- 4 thin slices of mozzarella
- 1/4 Art. grated parmesan
Recipes with similar ingredients: turkey, eggplant, zucchini, plum tomatoes, white wine, mozzarella cheese, parmesan cheese, basil
Recipe preparation:
- Preheat oven with grill function.
- Salt the eggplant and zucchini. In a large heat-resistant pan over moderate heat, heat 1 tbsp. l olive oil. Put the eggplants in one layer and sauté until browned, about 2 minutes on each side. Put them on paper towels. Add another 1 tbsp. l olive oil and just as toast the zucchini.
- Salt the turkey and roll lightly in flour. Heat in the remaining pan 1 tbsp. l olive oil, put the turkey and fry until golden brown for about 2 minutes on each side. Put on a plate.
- In a pan, heat 1 tbsp. l (15 gr.) Butter. Add tomatoes; when they hiss, pour in the wine and bring to boiling. Add 1/4 tsp. salt. Return the turkey to the pan, spread eggplant, zucchini and basil on breasts, lay on top spoon tomatoes. Top with mozzarella and sprinkle with parmesan. Cut the remaining 1 tbsp. l (15 gr.) Butter into pieces and put in the pan. Simmer until cooked. turkeys, about 3 minutes.
- Then place the pan under the heating element of the oven and sauté for 1 minute until golden brown.
