Eggplant lasagna

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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.