Irresistible Eggplant Lasagna

Cooked eggplant replaces noodle layers in this savory ground turkey lasagna.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 505 Calories

Ingredients

• 4 egg whites
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 teaspoon Italian seasoning
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper
• 2 (16 ounce) packages frozen mixed vegetables, thawed
• 1 (15 ounce) container ricotta cheese
• 1 (8 ounce) can crushed tomatoes
• 1 (8 ounce) package shredded mozzarella cheese
• 2 small eggplants, thinly sliced
• 1 teaspoon Creole-style seasoning (such as Emeril's Essence®)
• 1 (26 ounce) jar herb garlic tomato sauce
• 1 (8 ounce) package shredded Provolone cheese
• ¼ cup low-fat (2%) milk

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Season ground turkey with Creole seasoning; cook and stir in a pot over medium heat until browned, about 10 minutes.

Step 4

Stir garlic, crushed tomatoes, tomato sauce, crushed red pepper, and mixed vegetables into ground turkey; simmer 10 minutes.

Step 5

Combine Mozzarella cheese, Provolone cheese, and Parmesan cheese in a bowl.

Step 6

Combine ricotta cheese, egg whites, milk and Italian seasoning in a separate bowl.

Step 7

Pour half of tomato sauce into a 13x9 baking dish.

Step 8

Layer half of eggplant on top of sauce layer.

Step 9

Spoon half of ricotta mixture on top of eggplant.

Step 10

Sprinkle half of Mozzarella mixture on top of ricotta mixture.

Step 11

Repeat layering process with the remaining ingredients.

Step 12

Cover baking dish with aluminum foil and place pan on baking sheet in case of drips.

Step 13

Bake in preheated oven for 30 minutes. Remove cover; bake another 15 minutes, until cheese is browned and bubbly.