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Amanda's Cheesy Eggplant Lasagna


2 medium eggplant, peeled and cut into,
1/4 inch thick lengthwise slices
1 pinch of garlic salt
1 package JENNIE-O TURKEY STORE® Lean,
Ground Turkey
1 package (8 ounces, or more, to taste) sliced,
fresh mushrooms
1 clove garlic, minced
1 teaspoon Italian seasoning
2 cups low fat marinara sauce
2 cups low fat or fat free mozzarella cheese,
finely shredded


Preheat the broiler. Lightly spray a 13 x 9 glass baking pan with olive oil. Set aside. Lightly spray eggplant slices with olive oil. Place on a medium nonstick baking sheet.

Sprinkle both sides with garlic salt. Broil 6 inches from the heat source for 3 to 5 minutes per side, or until tender and browned. Meanwhile, cook the lean ground turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.

Remove turkey. Lightly spray skillet with olive oil spray and add mushrooms, and garlic; cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown. Preheat the oven to 350°F. Place half of the eggplant in a single layer in the bottom of the reserved baking dish. Top with half of the mushroom mixture, half of the cooked turkey, half of the seasoning, half of the marinara sauce, and half of the cheese. Repeat the layering with the remaining eggplant, mushrooms, turkey, seasoning, sauce, and cheese.

Cover with aluminum foil. Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to 15 minutes, or until hot and the cheese is bubbly. Remove and let stand for 10 minutes.

Makes 6 Servings

310 Calories, 33g Protein, 22g Carbohydrates, 9g Fat , 75mg Cholesterol, 790mg Sodium
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