Shari's Eggplant Lasagna
8x8 glass pyrex pan is what i used
8 oz. eggplant
1 lbs lean ground turkey ( i used 99%fat free and i used 20 oz raw)
˝ cup chopped green pepper ( I used one whole green no red)
1 medium red bell pepper
2 tsp garlic (or 4 cloves)
1 tsp fresh basil
1 tsp fresh oregano
1 cup fat free ricotta cheese
2 egg whites
2 tsp parsley flakes
1 cup canned diced tomatoes
5 oz. fat free mozzarella ( i used 2%fat moz.)
Preaheat oven to 350 degrees. Peel and thinly slice eggplant. Arrange in one layer on baking sheet and bake until tender. (about 7 min)
Sautee garlic and peppers until soft. Add turkey and “brown.” Season with salt and pepper to taste, add tomatoes and a bit of water, and simmer about 10-15 minutes. Add basil and oregano and stir through.
In separate bowl, mix ricotta, egg whites, and parsley.
Assemble dish by spreading small layer of meat in bottom of baking dish. Add the layer of eggplant followed by more meat, ricotta mixture, and finally a layer of mozzarella. Keep layering until dish is full. (Will depend on size of dish. I used a large baking dish and only got 1 layer of everything. ) Cover and bake at 350 for about 45 minutes. Then remove cover and bake until cheese is slightly golden.
Mine came out to
1300 calories
26.4 grams fat
56.4 grams carbs
222.5 grams protein
13 fiber
by they way it tastes GREAT
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