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??Heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant.??Add the ground turkey. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
??Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes while preheating the oven and preparing the eggplant.
??Meanwhile, preheat the oven to 400 degrees. Line and grease a baking sheet.
Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
Roast the eggplant in the oven for about 15 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees.
??Meanwhile, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
??Line the bottom of a 9x13 glass or stoneware casserole dish with a single layer of roasted eggplant slices. Top each slice with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last. (You'll end up with 4 oblong stacks - one serving will be 1/2 of one of these.)
??Bake for 15 minutes, until the cheese on top is melted and golden.
When picking out an eggplant, look for rich purple color and slight sponginess to the touch. Consider the length and width of the baking dish (and layers you prefer) to decide on size (medium is recommended). To prepare, slice the eggplant length-wise in less-than 1/2-inch thickness for best results.
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|Serving Size: 1 serving (197g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 204 (57%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 88.4mg||27 %|
|Sodium 801.9mg||28 %|
|Potassium 470.6mg||12 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 8.1g|
|Protein 28g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 360
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