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Roasted Eggplant Stacks

Serving size: 1

Count: 6 oz. dinner protein, 1 ¾ cup occasional vegetables, 1 tsp. olive oil

  • 2 rounds of eggplant, each cut into ¼ inch (4.4 oz)
  • 1 slice tomato, sliced into ¼ inch round (3.1 oz)
  • 4 oz. ground turkey breast formed into patties the same size as eggplant rounds, seasoned with salt and pepper
  • 1 Poached eggs
  • 1 pinch minced parsley
  • 1 tsp EVOO
  • 1 pinch Sea Salt



First, brush both sides of eggplant rounds with olive oil and sprinkle with sea salt.  Then broil the eggplant rounds under your broiler on high heat for 4-5 minutes on one side, flip then broil the other side for 3-4 minutes (until they start to brown).  In the meantime, pan fry the ground turkey patties until down all the way through.  Poach the egg, slice the tomatoes and mince the parsley.  Now to stack: place roasted eggplant round on a plate, top with tomato slice, turkey patty, egg and lastly, garnish with parsley.


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