Categories: turkey, vegetables
Ingredients
- 2 eggplants, medium, peeled and cut into 1/4"-thick lengthwise slices
- 2 pinches garlic salt, or to taste
- 1.25 lb ground turkey
- 2 tsp Italian seasoning
- 8 oz sliced fresh mushrooms, or to taste
- 1 clove garlic, minced
- 2 cups marinara sauce
- 1-3/4 cups mozzarella cheese, finely shredded
- olive oil cooking spray
Directions
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Preheat the broiler. Lightly mist a 13″ × 9″ glass baking dish with olive oil spray. Set aside.
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Lightly mist the eggplant with olive oil spray. Place on a medium nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3 to 5 minutes per side, or until tender and browned in spots.
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Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over medium heat. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon for 3 to 5 minutes, or until lightly browned and no longer pink.
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Remove turkey from skillet. Lightly mist skillet with olive oil spray and add the mushrooms and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until no liquid remains in the pan and the mushrooms are starting to brown.
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Preheat the oven to 350F.
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Place half of the eggplant in a single layer in the bottom of the reserved baking dish. Top with half of the mushroom mixture, half of the cooked turkey, 1 tsp Italian seasoning, half of the marinara sauce, and half of the cheese. Repeat the layering with the remaining eggplant, mushrooms, turkey, seasoning, sauce, and cheese. Cover with aluminum foil.
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Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to 15 minutes, or until hot and the cheese is bubbly. Remove and let stand for 10 minutes. Cut into six equal portions. Serve immediately.