TURKEY EGGPLANT LASAGNA
2 Eggplants, sliced lengthwise as thinly as possible (a food slicer or mandolin work great) Place in a bowl and lightly salt
4-6 tbsps olive oil
2 lbs ground turkey
1 796 ml tin crushed tomatoes
1` cup fresh mushrooms, thinly sliced
1 lg onion, finely chopped
2 cloves garlic finely chopped
2 tbsps each of fresh basil, thyme and oregano or 2 tsps each of dried
1 cup white wine
1 tbsp balsamic vinegar
½ cup sun dried tomatoes chopped
Salt and pepper to taste
1 5OO ml ricotta cheese (light is fine)
150g mild goat cheese
1 lb mozzarella cheese thinly sliced (more if needed)
½ cup grated Parmesan cheese
Preheat oven to 350F
Heat olive oil in a large skillet over medium heat. Sauté mushrooms, garlic and onion until limp about 5-8 minutes. Add turkey and sauté until meat is cooked through. Stir occasionally to break up any clumps. Add tomatoes, white wine, herbs and balsamic vinegar. Cook stirring frequently until mixture thickens, about 15-20 minutes. Stir in sun dried tomatoes and season with salt and pepper. Let cool slightly.
Combine ricotta, egg and goat cheese mixing until smooth.
Grease a shallow baking dish or lasagna pan. Spread half the meat mixture over the bottom of the pan. Place eggplant slices over top overlapping slightly. Cover the eggplant with 1/3 of the mozzarella slices. Top with the remaining meat mixture. Cover with eggplant slices then top with the ricotta mixture. Cover with 1/3 of the mozzarella then top with remaining eggplant slices. Layer remaining cheese on top then sprinkle with the Parmesan cheese.
Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
Let sit 15 minutes before serving
For a vegetarian dish omit the ground turkey.