Eggplant Lasagna Recipe Photo - Diabetic Gourmet Magazine Recipes

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 Hunts 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.

Notes:

An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.


Recipe Yield: Yield: 8 servings

Nutritional Information Per Serving:

Calories: 318
Fat: 19 grams
Saturated Fat: 7 grams
Fiber: 3 grams
Sodium: 363 milligrams
Cholesterol: 72 milligrams
Protein: 22 grams
Carbohydrates: 13 grams

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