Eggplant LasagnaUser Submitted Recipe
Italian dish this is one recipe I happily turn to.
Try it and see if you'll agree that this recipe is delicious even if you're a pasta lover!"
2 large eggplants
1 large yellow onion (processed finely in Cuisinart mini food processor)
2-3 cloves of garlic (processed with onions)
2 T Olive oil
Salt & Pepper
1 1/4 lbs of ground Turkey
2 tsps Italian seasoning (or 1 tsp each or basil & oregano)
1 26 ounce jar of Marinara Sauce
1 32 ounce container of Ricotta Cheese
2/3 cup grated Parmesan Cheese
2/3 cup grated Romano Cheese
2 cups of fresh spinach
2 cups grated part-skim Mozzarella Cheese (process in Cuisinart mini food processor)
9 x 13" baking dish
Preheat oven to 350
In a large skillet using about 1/2 tsp olive oil, saute spinach until wilted. When it has cooled squeeze excess liquid out and process in Cuisinart mini food processor, set aside for now.
Using the same large skillet, add remaining olive oil and saute onion and garlic until translucent about 3-5 minutes over med-high heat. Add ground turkey season with salt & pepper to taste, add Italian seasonings and cook until no longer pink.
In a medium size mixing bowl add 3/4 of the container of Ricotta Cheese, 1 egg, 1/3 cup Romano Cheese, chopped spinach and salt & pepper to season.
Peel and thinly slice eggplants lengthwise. Using a 9 x 13" baking dish put a small amount of pasta sauce in the bottom of the dish just to cover the bottom. Add a single layer of eggplant, next layer 1/2 of the Ricotta Cheese mixture over the eggplant, 1/3 of the grated mozzarella, 1/2 of the meat & onion mixture and then 1/3 of the sauce. Repeat layering, laying eggplant criss-cross to the first layer (1st layer lengthwise 2nd layer widthwise, 3rd layer lengthwise). Last, add another layer of eggplant and sauce, topping with the rest of your mozzarella, Romano and Parmesan Cheeses.
Cover with foil and bake for at least 1hr 20 minutes, remove foil and cook for 15 minutes longer or until top is browned.