We’re always looking for fresh ideas, and here’s one we think you’ll love! Turkey burgers served on an eggplant “bun” with marinated mozzarella and tomato slices. The best part? The parmesan asparagus fries! They’re easy and delicious! Fresh asparagus lightly coated with parmesan cheese and almond flour and baked until crispy. This recipe makes 4 complete Lean & Green meals (1 Leaner, 1 Healthy Fat, 3 Green, 3 condiments per serving). Let us know what you think in the comments!

Ingredients:
8 oz. sliced fresh mozzarella
2 tsp olive oil
2 tbsp fresh basil, chopped
1/8 tsp salt, divided
2 cups eggplant sliced into 8, (½ - inch) rounds
Cooking spray
4 tsp balsamic vinegar
1 lb. ground turkey 99% lean
½ tsp garlic powder
3 tbsp Parmesan cheese
3 tbsp almond flour
16 asparagus spears, trimmed
1 large egg white
2 cups sliced tomatoes, about 8 medium slices

Directions:
1. Pre-heat your air fryer or oven to 400°F.
2. Drizzle the sliced mozzarella with the olive oil and sprinkle with basil and half of the salt. Let marinate while you grill the eggplant and turkey patties.
3. Heat a grill or grill pan over medium high heat. Spray eggplant rounds with cooking spray and grill until cooked through but still sturdy, about 3 to 5 minutes per side. Drizzle with the balsamic vinegar while still warm.
4. Divide the ground turkey into 4 patties. Season with garlic powder and the remaining half of the salt. Grill until cooked through, about 8 to 9 minutes per side.
5. While the turkey burgers cook, mix together the Parmesan cheese and almond flour. Whisk the egg whites until frothy. Toss the asparagus spears in the egg white and then roll in the Parmesan mixture to coat well. Bake for 12 to 15 minutes until crispy and cooked.
6. To serve, place an eggplant slice on a plate. Top with a turkey patty, tomato slices and marinated mozzarella. Serve asparagus fries on the side.