Cheesy Eggplant Lasagna

• medium eggplants, peeld & cut into 1/4-inch thick slices↗2
• pinches garlic salt2
• lbs lean ground turkey↗1 1⁄4 lbs
• teaspoons italian seasoning↗2 teaspoon
• ounces fresh mushrooms, sliced↗8 ounce
• garlic clove, minced↗1
• cups low-fat marinara sauce↗2 cup
• cups lowfat mozzarella cheese, shredded↗1 3⁄4 cup

Step-by-step instructions

1. 1

   Preheat the broiler. Lightly mist a 13x9" baking dish with olive oil spray & set aside.

2. 2

   Lightly mist the eggplant with olive oil spray. Place on a nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3-5 minutes per side, or until tender & browned in spots.

3. 3

   Meanwhile, lightly mist a nonstick skillet with olive oil spray. Set over med. heat and cook ground turkey until no longer pink.

4. 4

   Remove turkey & re-spray the pan with olive oil spray. Add mushrooms and garlic. Stir occasionally for approx 8-10 minutes or until mushrooms are turning brown.

5. 5

   Preheat the oven to 350 degrees.

6. 6

   Place 1/2 of the eggplant in the bottom of baking pan, then 1/2 of the mushroom mixture, the 1/2 of the turkey, 1 tsp italian seasoning, 1/2 the marinara & 1/2 the cheese. Repeat layers, then cover with aluminum foil.

7. 7

   Bake for 20 minutes. Remove fol & bake for 10- 15 more minutes or until cheese is bubbly. Remove & let stand for 10 minutes before cutting into 6 squares.