Print

Turkey-Vegetable Parmesan Stacks

Print Recipe

This lighter take on a classic delivers all the cheesy, saucy satisfaction you love—minus the heaviness. Layered with juicy turkey cutlets, tender eggplant and zucchini, and crowned with melty mozzarella and burst tomatoes, it’s quick, easy, and weeknight-perfect.

Ingredients

Scale

4 turkey cutlets

1 small eggplant, sliced into ¼-inch rounds

1 zucchini, sliced

1 cup cherry tomatoes

1 tbsp olive oil

1 tsp Italian seasoning

Salt and pepper to taste

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Fresh basil, for garnish

Instructions

Preheat broiler. Season turkey cutlets with salt, pepper, and a pinch of Italian seasoning.

In a large skillet, heat olive oil over medium-high heat. Cook turkey cutlets 2–3 minutes per side until golden and cooked through. Set aside.

Sauté eggplant and zucchini slices in the same pan until tender, about 2–3 minutes per side.

Add cherry tomatoes to the pan and cook until they begin to burst, 4–5 minutes.

On a baking sheet, stack turkey, eggplant, zucchini, and top with mozzarella and burst tomatoes. Sprinkle with Parmesan.

Broil 2–3 minutes until cheese is melted and golden. Garnish with fresh basil.

Nutrition

Find it online: https://thecomfortspoon.com/turkey-vegetable-parmesan-stacks/