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Having been grain free for 2 weeks I started thinking about all the things I used to cook. For anyone I've cooked for prior to the last 6 months, that pretty much involved pasta. And more pasta with a side of pasta and maybe some bread to go with it. Among my favorite meals was lasagna.
I somehow happened to have 4 eggplants (I really don't know how these things happen when I'm at the store...) and got inspired to see if I could come up with a comparable grain free alternative. I am pretty satisfied with it and will rest easier at night knowing this option exists...
Makes: 9x13 pan (~15 servings)
15g carbs, 18g protein, 1g fat per serving
Ingredients:
3 medium eggplants (you could get by with 2 med-large ones)
20 oz ground turkey
8 oz mushrooms, washed and quartered
1 medium onion, coarsely chopped
3.5 cups tomato pasta sauce
3 roasted tomatoes (optional)
2 tsp crushed garlic
2 cups (8oz) mozarella cheese, shredded
2 cups (1 small container) ricotta cheese
1 egg or 3T liquid egg whites
2 tsp dried basil
2 tsp dried oregano
salt, pepper
Directions:
* Preheat oven to 375F
* Peel eggplants and slice about 1/4" thick lengthwise.
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* Place strips of eggplant on baking sheets in the oven and bake for 5 minutes flipping about half way through. The eggplant won't be fully cooked but this does make it a little more tender and take some of the moisture out.
* Cook the onions in a skillet over low heat until they begin to turn translucent. Add garlic and mushrooms and continue to cook until mushrooms are tender.
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* At the same time in a separate skillet combine ground turkey, 1 tsp basil and 1 tsp oregano and brown the meat.
* In a large bowl combine ricotta, mozarella (1 set aside ~1/4 cup to sprinkle on top), egg, 1 tsp basil, and 1 tsp oregano
* Spray your pan lightly with cooking spray and place a small amount to sauce in the bottom of the pan.
* Begin layering with the eggplant on the bottom...
* Add about 1/3 of the cheese mixture
* Top with 1/3 of the meat and 1/3 of the mushroom mixture
* Add 1/3 of the sauce
* Repeat layering with the eggplant and continue as above until all layers have been made.
*In the second layer I added roasted tomatoes and peppers in place of the sauce. If you don't have or don't want roasted tomatoes/peppers you can omit these and just layer as above with additional sauce in its place.
* Finish by topping with a 4th layer of eggplant and remaining sauce. Sprinkle with shredded cheese if desired.
* Cover with aluminum foil and back at 375F for 1 hour. Remove foil and bake an additional 15 minutes.
* Cut and serve.
