Eggplant Lasagna

I didn't weight the ingredients for this Eggplant Lasagna, but I got the weight from the packaging or really good estimates :)

3 - Eggplant (sliced about 3/4" thick)

24oz - Galbani fresh mozzarella (plain, sliced about 1/2" thick)

10oz - Digiorno parmesan cheese (finely grated)

10oz - Ground turkey (93/7)

2cp - White onion (diced)

4 - Large tomatoes (diced)

6 cloves - Garlic (squeezed with a garlic press)

1/2oz - Porcini mushrooms (dried, crushed)

1tbsp. - Coconut oil

1tbsp. - Olive oil

Spices: Basil (fresh, 4 leafes), Thyme (fresh, about 8 small stems), Oregano (fresh, about 8 small stems)

(This makes 6 "Tom sized" servings)

Per serving - Calories: 741 | Carbs: 28 | Fat: 42 | Protein: 53 | Fiber: 13

I sliced the the eggplant in to 3/4" slices. I took a paper towel with olive oil and rubbed down a baking sheet. I baked the eggplant slices for about 40 minutes at 300 degrees in the oven. After about 20 minutes I turned the slices around to bake them evenly until they start turning brown. Once they were done I let them sit and cool down.

I glazed the onions in coconut oil, then squeezed the garlic with a press in to it. Once there was a little juice I added the dried mushrooms. I cooked it until it started to get brown, then I added the diced tomatoes and the ground turkey. I let this cook at low heat for about 30 minutes with the lid on.

I sliced the mozzarella cheese in to 1/2" slices and grated the parmesan. I took a roasting pan and also rubbed it down with a paper towel and olive oil. Once the sauce was cooked I drained as much liquid of it as I could. I didn't press it dry or anything, but I wanted to make sure that the lasagna doesn't turn in to a soup.

Here is how I layered the lasagna in the roasting pan:

• Sauce
• Eggplant
• Mozzarella
• Sauce
• Eggplant
• Mozzarella
• Parmesan

(This shows one layer in the pan.)

I baked the lasagna for about 75 minutes at 370 degrees. It turned out very nice and was delicious.