6 servings
Ingredients:
1 pound ground turkey breast
14 oz can crushed tomatoes
1 tsp garlic powder
1 tsp italian seasoning
1/4 cup shredded parmesan cheese
1 cup fat free cottage cheese, blended
1 tsp dried parsley
1 egg
2 small eggplant, thinly sliced
7 oz light mozarella cheese
Directions:
Preheat oven to 350F. Lightly spray a 9" springform pan. Set aside.
In a large pot, add the ground turkey, garlic powder and italian seasoning. Cook on medium high heat until turkey is no longer pink. Add in the canned tomatoes. Simmer on low for 15-20 minutes.
In a medium bowl combine the parmesan cheese, blended cottage cheese, dried parsley and egg. Mix and set aside.
Using a mandolin or sharp knife slice your eggplant into very thin round slices. Set aside.
In a sprayed 9" spring form pan spread 1/3 of the turkey tomato sauce on the bottom.
Layer with 1/3 of the eggplant rounds on top of the sauce.
Spread the cottage cheese mixture on top of the eggplant, then top with another 1/3 eggplant rounds.
Spread another 1/3 of the sauce and then the rest of the eggplant.
Top with the final 1/3 of the sauce and then sprinkle with the shredded mozarella cheese.
Bake for 30 minutes. If you like, you can put it under the broiler for a few minutes to brown. Watch carefully.
Let stand about 5-10 minutes before serving.
Variations: You can substitute thinly sliced zucchini, butternut squash or hearts of palm slices for the eggplant slices.
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