Eggplant Lasagna

Eggplant Lasagna

Ingredients:

• 1 Eggplant, Large
• 1/2 lb. Turkey, ground
• 16 oz. Tomato Sauce
• 3 c. Mozzarella Cheese, shredded
• 1/4 c. Parmesan Cheese
• 1/4 c. Oregano, dried
• 1/4 c. Basil, dried
• 1/4 c. Thyme, dried
• Salt, to taste

Directions:

Preheat the oven to 400 degrees. In a skillet add canola oil, turkey, oregano, basil, thyme, and salt. Cook until turkey is no longer pink. Add tomato sauce to meat and let simmer for 10 minutes, sat aside. Cut the tip off of the eggplant on both ends. Slice the eggplant lengthwise in even pieces, grill in a pan to brown both sides. When done layer the lasagna in a baking dish starting with the meat sauce then eggplant ending with mozzarella cheese. Continue until all eggplant is used up, top with remaining mozzarella cheese, then add the Parmesan cheese to top it off, bake for 10-15 minutes in the oven until cheese melts. When done, remove from oven, let sit for 5 minutes, then eat up!

Enjoy!!

JVH