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Eggplant Lasagna & Italian Turkey Meatballs with The Sleeved Chef and Jana Wolff

January 23, 2019
Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

Eggplant Lasagna

  • 2 large eggplants, sliced
  • 5 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 cup thinly sliced mushrooms
  • 1 tbsp fresh thyme
  • 8 oz Ricotta cheese, low fat
  • 3 large eggs
  • 1 cup grated parmesan
  • 2 tbsp fresh oregano
  • 2 cups marinara sauce
  • 2 tsp salt
  • 1/4 tsp pepper

1. Preheat oven to 400 degrees.
2. Brush both sides of the eggplant with 3 tbsp of oil and season with salt and pepper. Arrange eggplant in a single layer on sheet pans. Roast the eggplant for 50 minutes until it is soft and golden, turning after 25 minutes.
3. Set oven to 350 degrees. In a medium skillet, add the remaining oil and the mushrooms. Sauté about 7 minutes, until soft. Add garlic and thyme. Cook for another 2 minutes. Remove and set aside to cool.
4. In a large bowl, add ricotta, eggs, 1/2 cup parmesan, oregano, prepared mushrooms, salt, and pepper. Mix well.
5. Brush an 8-inch baking dish with oil. Spread half of the marinara sauce on the bottom of the dish. Lay 4 slices of eggplant, followed by the ricotta mixture. Lay another 4 slices and top with remaining marinara sauce and parmesan.
6. Bake for 30 minutes at 350 degrees, until golden brown.


Recipe yields 8 servings of 6 oz. each

Calories: 229
Fat: 12.5g
Saturated Fat: 4.7g
Cholesterol: 105mg
Sodium: 292.7mg
Protein: 17.4g
Carbohydrate: 16.3g

Italian Turkey Meatballs

  • 1 lb ground turkey
  • 1/2 cup parmesan cheese
  • 2/3 cup minced onion
  • 1/2 tsp fresh parsley, minced
  • 1 large egg 2 garlic cloves, minced
  • 2 tsp Worcestershire sauce
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • salt and pepper to taste

1. Heat oil in a large skillet over medium heat
2. Thoroughly mix ingredients.
3. Roll out 1-inch meatballs
4. Fry the meatballs for 5-7 minutes over medium heat until internal temperature reaches 155 degrees.


Recipe yields 4 servings

Calories: 153
Fat: 5.2g
Saturated Fat: 0.7g
Cholesterol: 116.5mg
Sodium: 97.4mg
Protein: 22.9g
Carbohydrate: 3.6g
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