irresistible eggplant lasagna

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 small eggplants, thinly sliced
• 1 pound ground turkey
• 1 teaspoon -style seasoning (such as emeril's essence®)
• 1 tablespoon minced garlic
• 1 (8 ounce) can crushed tomatoes
• 1 (26 ounce) jar herb garlic tomato sauce
• 1 teaspoon crushed red pepper
• 2 (16 ounce) packages frozen mixed vegetables, thawed
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (8 ounce) package shredded provolone cheese
• 1/2 cup grated parmesan cheese
• 1 (15 ounce) container ricotta cheese
• 4 egg whites
• 1/4 cup low-fat (2%) milk
• 1 teaspoon italian seasoning

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• 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 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.