Рецепт Eggplant Lasagna
Eggplant Lasagna
Eggplant Lasagna is on the Menu Tonight! Sounds Good! I replaced the lasagna noodles used in traditional lasagna with breaded eggplant slices! You can also use low-fat shredded mozzarella cheese in place of the Italian cheese blend to lighten it up even further..you can also substitute a low-fat ricotta cheese or just omit it~ Any way you make this Lasagna, it's a great way to add veggies to your diet and it is delicious!!
- 2 T milk
- 2 beaten eggs
- 3/4 cup Italian style Bread Crumbs
- 1/2 cup Parmesan cheese
- 1-1/2 lb eggplant, peeled and sliced, 1/2 inch thick
- 3-4 T olive oil
- lb ground turkey
- 1/2 t salt
- 1/4 t pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1-15 oz can tomato sauce
- 1-1/2 t dried Italian seasoning, crushed
- 1-16 oz container ricotta cheese
- 2 cups shredded Italian blend cheese
- Additional Parmesan cheese
Lightly Grease a 3 quart rectangular baking dish; set aside. In a shallow dish combine milk and eggs. In a second shallow dish combine Italian style bread crumbs and Parmesan cheese.
Dip eggplant slices in egg mixture; coat with bread crumb mixture. In a 12-inch skillet cook eggplant slices, several at a time in hot oil for 2 minutes on each side or until golden brown. Repeat with remaining eggplant slices, adding more oil if necessary. Drain on paper towels.
In a large skillet cook ground turkey, onion, minced garlic, salt and pepper until ground turkey is brown; drain off fat. Stir in the tomato sauce and Italian seasoning.
Layer half of the eggplant slices in the prepared baking dish, cutting slices to fit. Spread with half of the meat mixture; drop spoonfuls of ricotta cheese over meat mixture, using 1/2 of the container, sprinkle with half of the cheese, sprinkle with Parmesan cheese. Repeat layers. Bake, covered in a 350 oven for 30 mins. Uncover and bake for 30 mins more or until heated through. Let stand 10 mins before serving.