8 oz NO-YOLK egg noodles
12 oz turkey breast cutlets
1/2 cup flour
4 tbsp. olive oil, divided
2 small zucchini, trimmed, sliced
1 small eggplant, trimmed, peeled, cubed
1 onion, peeled, diced
1 cup marinara sauce
1/2 cup chicken broth
1 tbsp. balsamic vinegar
3 tomatoes, sliced
4 oz part-skim mozzarella cheese, sliced

Heat oven to 400°F.

Cook noodles as directed on package. Spray a casserole dish with cooking spray, add noodles. Season turkey with salt and pepper to taste.

Place flour in plastic zip-lock bag, add turkey. Shake gently to coat.

In a skillet over medium-high heat, cook turkey in 2 tbsp. oil for 4 minutes or until browned. Remove turkey from pan.

In the same skillet, cook zucchini 4 minutes. Remove from pan. Add remaining oil to skillet.

Add eggplant and onions, cook 5 minutes. Stir in next 3 ingredients. Increase heat to high, bring to boil. Reduce heat to medium. Let simmer 5 minutes. Pour sauce mix over noodles, toss gently to coat.

Fan turkey, zucchini, tomatoes and cheese over noodles, Bake 10 minutes in preheated oven.

Submitted by: Sherry Monfils