8 oz egg noodles
12 oz turkey breast cutlets
1/2 cup all-purpose flour
4 tbsp. olive oil, divided
2 small zucchini, trimmed, sliced
1 small eggplant, trimmed, peeled and cubed
1 medium onion, peeled, diced
1 cup prepared marinara sauce
1/2 cup chicken broth
1 tbsp balsamic vinegar
3 tomatoes, sliced
4 oz mozzarella cheese, sliced
Preheat oven to 400°F.
Cook noodles as directed, drain. Transfer to casserole dish sprayed with cooking spray. Season turkey cutlets with salt and pepper. Place flour in resealable bag, add turkey. Shake gently to coat.
In skillet over medium-high heat, cook turkey in 2 tablespoon oil for 4 minutes. Remove turkey from pan.
In a skillet, cook zucchini for 4 minutes. Remove from pan. Add remaining oil to skillet, add eggplant and onions. Cook for 5 minutes, stir in next 3 ingredients. Increase heat to high. Bring to boil. Reduce heat to medium.
Let simmer for 5 minutes. Pour sauce mix over noodles in casserole dish, toss gently to coat. Fan turkey, zucchini, tomatoes, and cheese over noodles. Bake for 10 minutes in preheated oven.