This recipe is every bit just as delicious as classic lasagna.
You know by now that I am not against carbs, and I didn't eliminate them completely during my weight-loss journey, but when it comes to being mindful of calories and portion sizes, you can get more bang for your calorie buck with vegetables. This is one of those recipes that feels like a cheat meal but it isn't!
MAKES: 6 servings
SERVING SIZE: 1 piece
PREP TIME: 20 minutes
COOK TIME: 50 minutes
INGREDIENTS
- 2 medium eggplants
- ½ tsp salt, plus more for salting
- ½ tsp black pepper
- Olive oil cooking spray
- 1 large shallot, sliced
- 2 garlic cloves, minced
- 1 lb (454g) 94%-lean ground turkey
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp chili powder
- 1 (24oz/680g) jar marinara sauce (I like Rao's Homemade Marinara Sauce), divided
- 2 cups shredded reduced-fat mozzarella, divided
METHOD
-
Cut the eggplants lengthwise into ½-inch (1.25cm) slices. (You'll need about 12 slices.) Lay the slices on paper towels and sprinkle each slice with salt. Allow to sit for 15 minutes and then pat any remaining moisture from the slices with paper towels.
-
Preheat the oven to 400°F (205°C). Lightly spray an 8x12-inch (20x30.5cm) baking dish with olive oil cooking spray and set aside.
-
Season the eggplant with the salt and pepper, then spray lightly with olive oil cooking spray. Preheat a large skillet over medium-high heat. Working in batches, add the eggplant slices to the skillet and cook for about 3 minutes or until browned, flipping the slices halfway through the cooking process to ensure both sides are cooked and the slices are slightly browned on both sides. Set aside.
-
Lightly coat the same skillet with additional olive oil cooking spray and then add the sliced shallot and garlic. Saute for 2 minutes and then add the ground turkey. Season with the oregano, paprika, and chili powder; stir; then add the marinara sauce and stir again. Continue cooking until the turkey is fully cooked, about 12 minutes, using a wooden spoon to break up the meat as it cooks.
- Add a layer of eggplant slices (about 4) in the bottom of the prepared baking dish. Top with a layer of meat sauce and then a layer of the shredded mozzarella, about ⅓ of each. Add another layer of eggplant slices and then top with another layer of meat sauce and a layer of the mozzarella. Top with a final layer of eggplant slices and the remaining mozzarella. Bake for 35 minutes or until the cheese is bubbly and lightly browned. Cut into 6 equal-size servings.
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Store any leftovers in an airtight container in the fridge for up to 4 days.
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