Image by DeathByBokeh via Flickr
Eggplant Lasagna
(Recipe Courtesy of Sabrina Livshin, RD, LDN)
Ingredients:
2 Medium Eggplants, Sliced Lengthwise 1/4-1/2 Inch Thick
Cooking Spray
1 Onion, Chopped
4 Garlic Cloves, Minced
16oz Lean Ground Turkey (99% Fat-Free)
1 Jar No-Sugar-Added Pasta Sauce (Di Molise Classico Tomato and Basil or Equivalent)
Fresh or Dry Italian Seasoning to Taste
1 8oz Package 2% Low-Fat Mozzarella Cheese (2 Cups)
Directions:
Salt both sides of the sliced eggplant and put the slices in a colander to drain for 20-30 minutes. Rinse the slices and pat dry with paper towel and set aside.
Sauté the onion and garlic in the cooking spray. Add ground turkey and cook until brown. Add in the sauce and desired Italian seasoning and simmer for 20 minutes. Layer the bottom of a 9x13 casserole dish or baking pan with the sliced eggplant. Top with 1/3 sauce and 1/3 cheese. Repeat for 2 more layers. Bake for 30 minutes at 350 F or until eggplant is tender and cheese is bubbly. Slice into 6 servings.
Nutrition Information per Serving:
252 Calories
11g Net Carbs
7g Fiber
7g Fat
31g Protein
614mg Sodium
