Egg Plant Lasagna

I don't know about you, but I love Italian food! I am always trying to find ways to make it a little healthier and not so carb loaded. A couple of months ago Robbie and I experimented in the kitchen and came up with egg plant lasagna. What inspired us was Robbie's favorite Italian meal : Eggplant Parmesan



Ingredients:
2 purple egg plants
1 can of organic no sugar sauce (or homemade)
Extra lean ground turkey
Extra virgin olive oil or coconut oil
Sea salt
Low fat mozzarella cheese
Optional: zucchini

Directions:
1. Cut the egg plant vertically into thin circular slices
2. Fill a bill bowl up with water and a little sea salt (I just eye ball how much)
3. Add the egg plant to the bowl and let soak for about an hour
4. Blot the egg plant w a napkin (you'll notice some of the brown color coming off)
5. In a large pan add a tbs of EVOO
6. Sauté both sides of the egg plant
7. In the same pan sauté the zucchini
8. Brown the extra lean turkey or meat of choice in separate pan
9. Spray a baking pan with non stick cooking spray and put a thin layer of sauce down.
10. Add a layer of egg plant, meat, zucchini, sauce and cheese
11. Repeat until the top of the pan is full
12. Bake at 350 for 45 min or until golden brown and fully cooked

Enjoy!
Xoxo,
E