Eggplant lasagna

Updated at: Tue, 14 May 2024 19:20:56 GMT

Step 1

Preheat the oven to 200°C. Line a baking sheet with baking paper

Step 2

slice the eggplants lengthwise into 1cm thick slices. Generously salt both sides of the eggplant and set it aside to sweat for 10 minutes, then pat dry with kitchen paper. Place eggplant on baking sheet & bake for 10 mins then set it aside to cool.

Step 3

Heat olive oil in a pot over medium high heat. Add vegetables & cook for 4-5 minutes. Add ground turkey, season with salt & pepper & continue to saute until the turkey is cooked through. Drain off any excess liquid from the meat set aside to cool.

Step 4

In a bowl, stir together the ricotta, Parmesan cheese, garlic and basil; then season with salt and pepper. Add the meat and vegetable mixture to the ricotta mixture and stir until well combined.

Step 5

Spread 1 cup of the marinara sauce across the base of a 23x28cm casserole dish.

Step 6

Assemble eggplant rolls by placing ¼ cup of meat mixture in the widest part of the eggplant. Starting from the wide end, roll the eggplant up tightly and place the roll seam side down in the casserole dish. Continue this process with the remaining eggplant slices and meat mixture. Top the eggplant with the remaining marinara sauce and sprinkle over the mozzarella cheese

Step 7

Cover the casserole with kitchen foil and place in the hot oven to bake for 30 minutes. Take off the foil, return the casserole to the oven and bake for a further 10 minutes.

Step 8

Remove the dish from the oven and set aside to cool for 10 minutes before serving

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