Turkey-Vegetable Parmesan

• 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

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

eggplant, zucchini, kosher salt, extravirgin olive oil, turkey cutlets, flour, unsalted butter, tomatoes, white wine, fresh basil, thin slices fresh mozzarella cheese, parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-vegetable-parmesan-recipe.html (may not work)