Turkey Eggplant Lasagna
So here we have another impromptu recipe post. About an hour ago, I instagrammed a pic of the delicious and nutritious turkey eggplant lasagna that I made for dinner and someone commented asking for the recipe. I thought that instead of only emailing it to her, it would make sense for me to just throw it on up on the blog. This recipe is great and pretty simple. I give some suggested spices and measurements but it’s really fun to play around with your seasoning on this one. I’m thinking of going spicier next time by adding some jalapenos. I might also play around with some more fresh herbs.
- 1 large globe eggplant
- About 2 TBL of coconut oil for brushing
- 1 lb ground turkey (or any other ground meat. I like the ground turkey thigh because it’s still lean but fattier than the breast)
- 4 cloves garlic
- 1 medium yellow onion
- 5 oz cremini mushrooms, chopped
- 2 15-oz cans diced tomatoes (I used the fire-roasted ones from Trader Joes)
- 1 6-oz can tomato paste
- 1.5 TBL Italian seasoning
- 1 teaspoon sea salt + plus more to taste
- black pepper to taste
- fresh cilantro leaves, for garnish
- chopped scallions, for garnish
1. Preheat oven to 425 degrees F.
2. Slice the eggplant into 16 slices. First chop the top off and then cut it in half the short way. Then cut each half (length-wise) into 8 equal size slices. Sorry if this is confusing. I was confused while I was going it too. Basically you just want to be able to lay the slices in flat layers across the meat sauce. It’ll be yummy regardless of whether this is done right. Some pieces will obviously have skin covering one side, that’s fine.
3. Brush both sides of eggplant with coconut oil and place on parchment-lined baking sheet. (You will probably need two.)
4. Bake for about 15 minutes on each side or until eggplant slices start to brown. Once browned, remove eggplant from oven and lower heat to 350 degrees F.
5. While eggplant is roasting, heat a bit of coconut oil to a large pan over medium heat and add ground turkey to brown.
6. Once there is no longer any pink in the meat, add garlic, onions, and mushrooms and mix. Cook for about 10 minutes, stirring regularly.
7. After 10 minutes, add in diced tomatoes, tomato paste, Italian seasoning (or whatever seasoning your heart desires), salt, and pepper.
8. Bring to a boil and then let simmer for about 10 minutes.
9. Once eggplant is done roasting and meat sauce is done simmering, add a layer of meat sauce to the bottom of your baking pan. Then top it with a layer of roasted eggplant slices. Add another layer of sauce, and then eggplant slices. Try to save enough sauce to cover the top. I failed at this as you can see from the pictures but it makes it look nicer if you have a nice meaty top layer!
10. Bake for 30-40 minutes. If you’re a cheese person, I could definitely top this off with some delicious cheesy goodness and then pop it back in the oven until it melts. I’m not doing too much dairy the moment but if I was, this would fo sho be the time to do it.
11. Top with fresh cilantro and scallions, if you’re into that sort of thing.
I put mine over some grain-free garlic flatbread that I made. That recipe still needs some work so I won’t post it but I would definitely recommend some garlicy goodness on the side.