Turkey-Vegetable Parmesan

Directions

1. 1
   Preheat the broiler.
2. 2
   Season the eggplant and zucchini with salt.
3. 3
   Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
4. 4
   Add the eggplant in one layer and cook until browned, about 2 minutes per side.
5. 5
   Transfer to paper towels.
6. 6
   Add another 1 tablespoon olive oil, then repeat with the zucchini.
7. 7
   Season the turkey with salt and dredge lightly in flour.
8. 8
   Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side.
9. 9
   Transfer to a plate.
10. 10
    Heat 1 tablespoon butter in the skillet.
11. 11
    Add the tomatoes; when they sizzle, add the wine and bring to a boil.
12. 12
    Add 1/4 teaspoon salt.
13. 13
    Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top.
14. 14
    Top with the mozzarella and parmesan.
15. 15
    Cut the remaining 1 tablespoon butter into pieces and add to the skillet.
16. 16
    Simmer until the turkey is cooked through, about 3 minutes.
17. 17
    Transfer to the broiler; cook about 1 minute.
18. 18
    Per serving: Calories 503; Fat 26 g (Saturated 10 g); Cholesterol 96 mg; Sodium 689 mg; Carbohydrate 17 g; Fiber 6 g; Protein 47 g
19. 19
    Photograph by Antonis Achilleos