Eggplants with turkey, stewed in wine

Ingredients:

• 1 small eggplant, cut into wide circles
• 1 small zucchini, cut into wide rounds
• 4 slices turkey breast fillet (about 600 g)
• 3 tbsp. l. olive oil
• Flour, for dredging
• 2 tbsp (30 g) butter
• 2 plum tomatoes, chopped
• 0.5 cups dry white wine
• 1/4 cup coarsely chopped fresh basil
• 4 thin slices of mozzarella
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat oven to grill function.
2. Season the eggplant and zucchini with salt. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the eggplants in a single layer and fry until golden brown, about 2 minutes per side. Drain on paper towels. Add another 1 tablespoon of olive oil and fry the zucchini in the same manner.
3. Season the turkey with salt and lightly coat it in flour. Heat the remaining 1 tablespoon of olive oil in a skillet, add the turkey, and cook until golden brown, about 2 minutes per side. Transfer to a plate.
4. Heat 1 tablespoon (15 g) of butter in a skillet. Add the tomatoes; when they sizzle, pour in the wine and bring to a boil. Add 1/4 teaspoon of salt. Return the turkey to the skillet, arrange the eggplant, zucchini, and basil on top of the breasts, and spoon the tomatoes on top.
   
   Top with mozzarella and sprinkle with Parmesan. Cut the remaining 1 tablespoon (15 g) butter into pieces and add to the skillet. Simmer over low heat until the turkey is cooked through, about 3 minutes.
5. Then place the pan under the oven's heating element and fry for 1 minute until the cheese is golden brown.