IRRESISTIBLE EGGPLANT LASAGNA
A delicious lasagna using eggplant in place of noodles!
Provided by Aimee Louise Hertzog
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir olive oil and eggplant in a skillet over medium-high heat until browned, 5 to 7 minutes. Add water if needed to prevent burning. Set aside.
- Season ground turkey with Creole seasoning; cook and stir in a pot over medium heat until browned, about 10 minutes.
- Stir garlic, crushed tomatoes, tomato sauce, crushed red pepper, and mixed vegetables into ground turkey; simmer 10 minutes.
- Combine Mozzarella cheese, Provolone cheese, and Parmesan cheese in a bowl.
- Combine ricotta cheese, egg whites, milk and Italian seasoning in a separate bowl.
- Pour half of tomato sauce into a 13x9 baking dish.
- Layer half of eggplant on top of sauce layer.
- Spoon half of ricotta mixture on top of eggplant.
- Sprinkle half of Mozzarella mixture on top of ricotta mixture.
- Repeat layering process with the remaining ingredients.
- Cover baking dish with aluminum foil and place pan on baking sheet in case of drips.
- Bake in preheated oven for 30 minutes. Remove cover; bake another 15 minutes, until cheese is browned and bubbly.
Nutrition Facts : Calories 504.7 calories, Carbohydrate 32.7 g, Cholesterol 103.8 mg, Fat 25.2 g, Fiber 9.4 g, Protein 40.5 g, SaturatedFat 13 g, Sodium 1283.2 mg, Sugar 6.8 g
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