TURKEY EGGPLANT (AUBERGINE) LASAGNA

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Turkey Eggplant (Aubergine) Lasagna image

My father's Thanksgiving signature dish! The instructions may look alittle fussy, but it follows any basic lasagna dish recipe. They are definetely worth a try!

Provided by Izzy Knight

Categories     Canadian

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 19

2 eggplants, sliced lengthwise as thinly as possible, place in a bowl and lightly salt
4 -6 tablespoons olive oil
2 lbs ground turkey
1 (796 ml) can crushed tomatoes
1 cup fresh mushrooms, thinly sliced
1 large onion, finely chopped
2 garlic cloves
2 tablespoons fresh basil or 2 teaspoons dried fresh basil
2 tablespoons fresh thyme or 2 teaspoons dried fresh thyme
2 tablespoons fresh oregano or 2 teaspoons dried fresh oregano
1 cup white wine
1 tablespoon balsamic vinegar
1 cup sun-dried tomato
salt and pepper
1 (500 ml) package ricotta cheese (light is fine)
150 g mild goat cheese
1 egg
1 lb mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350F degrees.
  • Heat olive oil in a large skillet over medium heat.
  • Saute mushrooms, garlic and onion until limp about 5-8 minutes.
  • Add turkey and saute until meat is cooked through.
  • Stir occasionally to break up any clumps.
  • Add tomatoes, white wine, herbs and balsamic vinegar.
  • Cook stirring frequently until mixture thickens, about 15-20 minutes.
  • Stir in sun dried tomatoes and season with salt and pepper.
  • Let cool slightly.
  • Combine ricotta, egg and goat cheese mixing until smooth.
  • Grease a baking dish or lasagna pan.
  • Spread half the meat mixture over the bottom of the pan.
  • Place eggplant slices over top overlapping slightly.
  • Cover the eggplant with 1/3 of the mozzarella slices.
  • Top with the remaining meat mixture.
  • Cover with eggplant slices then top with the ricotta mixture.
  • Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
  • Layer remaining cheese on top then sprinkle with the Parmesan cheese.
  • Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
  • Let sit 15 minutes before serving (very important).

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