Description

Craving a comforting, Italian-inspired meal that’s healthy and quick enough for a busy night? What if you could layer tender turkey cutlets with roasted eggplant, zucchini, and melty cheese in under an hour? Turkey-Vegetable Parmesan is your answer—a light, flavorful dish that combines crispy turkey, vibrant veggies, and a tangy tomato-wine sauce, all topped with gooey mozzarella and Parmesan.

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Eggplant (1 small, cut into 1/4-inch-thick rounds): Adds meaty texture and soaks up flavors. Sub: Portobello mushrooms or extra zucchini.
Zucchini (1 small, cut into 1/4-inch-thick rounds): Brings light, fresh texture. Sub: Yellow squash or sliced bell peppers.
Kosher salt: Enhances flavors and draws out moisture from veggies. Sub: Sea salt or low-sodium alternatives.
Extra-virgin olive oil (3 tablespoons): Helps brown veggies and turkey for rich flavor. Sub: Avocado oil or vegetable oil.
Turkey cutlets (4, about 1 1/4 pounds): Lean, quick-cooking protein that’s tender and flavorful. Sub: Chicken cutlets, pork cutlets, or tofu slices for vegetarian.
All-purpose flour (for dredging): Creates a light crust on the turkey. Sub: Gluten-free flour or cornstarch for gluten-free.
Unsalted butter (2 tablespoons): Adds richness to the sauce and finishing step. Sub: Olive oil or vegan butter for dairy-free.
Plum tomatoes (2, chopped): Provide juicy, tangy flavor for the sauce. Sub: Canned diced tomatoes (drained) or cherry tomatoes.
Dry white wine (1/2 cup): Adds depth and brightness to the sauce. Sub: Chicken or vegetable broth, or white grape juice with a splash of vinegar.
Fresh basil (1/4 cup, roughly chopped): Brings vibrant, herby freshness. Sub: Parsley or oregano.
Fresh mozzarella cheese (4 thin slices): Melts into gooey goodness. Sub: Shredded mozzarella or vegan cheese.
Grated Parmesan cheese (1/4 cup): Adds nutty, salty depth. Sub: Pecorino Romano or nutritional yeast for vegan.

These ingredients are budget-friendly and widely available. The mix of lean protein, nutrient-rich veggies, and minimal cheese makes this a wholesome, satisfying meal.

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Instructions

Ready to start? You’ll need a large ovenproof skillet, paper towels, a plate, and a broiler. Preheat your broiler. These steps are simple, with tips for success.

Prep the veggies: Season 1 small eggplant and 1 small zucchini (both cut into 1/4-inch-thick rounds) with kosher salt. Let sit briefly to release moisture. Tip: Pat veggies dry before cooking to ensure crisp browning.
Cook the eggplant: Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant in a single layer and cook until browned, about 2 minutes per side. Transfer to paper towels to drain. Tip: Don’t overcrowd—cook in batches if needed for even browning.
Cook the zucchini: Add another 1 tablespoon olive oil to the skillet. Cook the zucchini in a single layer until browned, about 2 minutes per side. Transfer to paper towels. Tip: Slice veggies evenly for consistent cooking.
Brown the turkey: Season 4 turkey cutlets with salt and dredge lightly in flour, shaking off excess. Heat the remaining 1 tablespoon olive oil in the skillet. Add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate. Tip: Don’t overcook—turkey will finish in the sauce.
Make the sauce: Melt 1 tablespoon butter in the skillet over medium-high heat. Add 2 chopped plum tomatoes; when they sizzle, add 1/2 cup white wine and 1/4 teaspoon salt. Bring to a boil, scraping up browned bits, about 1 minute. Tip: Stir well to incorporate flavorful bits from the pan.
Assemble the dish: Return the turkey cutlets to the skillet. Layer eggplant, zucchini, and 1/4 cup chopped basil on top of the cutlets. Spoon the tomato-wine sauce over everything. Top each cutlet with 1 slice of mozzarella and sprinkle with 1/4 cup grated Parmesan. Dot with the remaining 1 tablespoon butter, cut into pieces. Tip: Layer evenly to ensure every bite has veggies and cheese.
Simmer and broil: Simmer on the stovetop until the turkey is cooked through (165°F internally), about 3 minutes. Transfer the skillet to the broiler and cook until the cheese is melted and lightly golden, about 1 minute. Tip: Watch closely—broilers can burn cheese fast.