Name: Turkey-Vegetable Parmesan
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 small eggplant, cut into 1/4-inch-thick rounds; 1 small zucchini, cut into 1/4-inch-thick rounds; Kosher salt; 3 tablespoons extra-virgin olive oil; 4 turkey cutlets (about 1 1/4 pounds); All-purpose flour, for dredging; 2 tablespoons unsalted butter; 2 plum tomatoes, chopped; 1/2 cup dry white wine; 1/4 cup roughly chopped fresh basil; 4 thin slices fresh mozzarella cheese; 1/4 cup grated parmesan cheese

Directions

Preheat the broiler. Season the eggplant and zucchini with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant in one layer and cook until browned, about 2 minutes per side. Transfer to paper towels. Add another 1 tablespoon olive oil, then repeat with the zucchini.
Season the turkey with salt and dredge lightly in flour. Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate.
Heat 1 tablespoon butter in the skillet. Add the tomatoes; when they sizzle, add the wine and bring to a boil. Add 1/4 teaspoon salt. Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top. Top with the mozzarella and parmesan. Cut the remaining 1 tablespoon butter into pieces and add to the skillet. Simmer until the turkey is cooked through, about 3 minutes. Transfer to the broiler; cook about 1 minute.