eggplant lasagna

Name: eggplant lasagna
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chinese Eggplants; 1 bunch Kale; 1 lb ground turkey; 1/3 chopped bell pepper; 1/3 chopped onion; 2 tbsp sun dried tomato pesto sauce; 1/2 cup ricotta cheese; 2 cup grated cheese (I used Colby/Monterey); 1/2 cup Croutons; 1 tbsp Parmesan cheese; 1 tsp olive oil

tiffany_amour @cook_3911654

my son picked up an eggplant in the produce isle. so we decided to try it.

tiffany_amour @cook_3911654

my son picked up an eggplant in the produce isle. so we decided to try it.

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Ingredients

30 mins

4 servings

2Chinese Eggplants
1 bunchKale
1 lbground turkey
1/3chopped bell pepper
1/3chopped onion
2 tbspsun dried tomato pesto sauce
1/2 cupricotta cheese
2 cupgrated cheese (I used Colby/Monterey)
1/2 cupCroutons
1 tbspParmesan cheese
1 tspolive oil

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Steps

30 mins

1

preheat oven to 375
2

boil a pot of water
3

brown the turkey. season to taste (I use season salt, pepper, & table salt) adding the onion & bell pepper. drain
4

remove & dispose stems of the kale. put in boiling water until it softens. abt 7minutes. drain
5

peel the eggplant & cut lengthwise to imitate lasagna noodles.
6

combine the sun dried tomatoes and ricotta cheese in a small bowl. mix
7

grease your baking dish with the olive oil & add the 1st layer of eggplant.
8

layer the eggplant with the ricotta/tomato mixture. turkey. kale. shredded cheese. REPEAT
9

cover with foil & bake for 30min
10

crush the croutons & combine the parmesan cheese. sprinkle on top , bake uncovered for 5more min

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tiffany_amour @cook_3911654

on February 05, 2014 02:02

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