skinny eggplant lasagna
Ready In: 45 minutes
1 large eggplant
1 tablespoon olive oil
1 pound ground turkey breast
1 white onion, chopped
1 bay leaf
1/2 teaspoon ground oregano
1/2 teaspoon crushed red pepper flakes
2 pounds plum tomatoes
1/2 cup shredded Parmesan cheese
1. Preheat the oven to 425 degrees.
2. Wash the eggplant, then cut into 1/2-inch thick slices. Lay the eggplant down on large plates or a cutting board in an even layer and sprinkle lightly with salt. Set aside.
3. Heat the olive oil in a large non-stick pot over medium-high heat. Add the ground turkey and use a wooden spoon to break up the meat. Allow it to cook for five to 10 minutes or until fully cooked and browned. Add the onion, bay leaf, oregano, red pepper flakes and salt and pepper. Cook until the onions are translucent.
4. Wash the tomatoes and chop them into fours. Place the tomatoes in your blender or food processor to make “sauce.” Add the blended tomatoes to the pot, season with more salt and pepper and let cook for 15 minutes or so.
5. Meanwhile, pat the eggplant dry with a paper towel; the salt is used to draw out extra moisture. Place the eggplant on a plate and microwave on high for three to five minutes, or until the eggplant is fork tender.
6. Heat a non-stick grill pan (or frying pan) over medium-high heat. Spray with cooking spray and cook the eggplant for 30 seconds to one minute on each side, or until lightly browned.
7. After you’ve grilled the eggplant, arrange the first layer of the lasagna in a baking dish (8 x 8). I recommend using the thickest slices as they will be the foundation of the lasagna. Add a layer of meat sauce and continue to layer until you are out of sauce and eggplant. If you have extra sauce, just freeze it for a lazy night. Sprinkle the top with cheese, then bake about 20 minutes.
8. Turn your oven to broil and allow the top of the cheese to brown, keeping an eye on it so that it doesn’t burn. Remove from the oven, allow to sit a few minutes, then serve.