Eggplant Lasagna

Ingredients

• Pam Original No-Stick Cooking Spray
• 1 cup part-skim ricotta cheese
• 3/4 cup grated Parmesan cheese
• 3/4 teaspoon dried Italian seasoning
• 1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 package (20 ounces) ground turkey
• 3/4 cup chopped yellow onion
• 1 tablespoon finely chopped garlic
• 1 can (14.5 ounces) Hunt’s Original Diced Tomatoes, No Salt Added, drained
• 1/4 cup Hunt’s Tomato Paste (or Hunt’s Organic)
• 1/4 cup thinly sliced fresh basil
• 1-1/2 cups shredded part-skim mozzarella cheese

Directions

1. Heat oven to 350F. Spray 8-by-8-inch glass baking dish with cooking spray.
2. In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
3. Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
4. In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
5. Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
6. Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
7. Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
8. Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
9. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.

Recipe Yield: Yield: 8 servings

Source: Hunt's