Eggplant Lasagna
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
1 large eggplant
1 pound lean ground turkey or chicken
2 cups spinach, fresh
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1 cup marinara sauce, no sugar added
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
Olive oil for sautéing
Fresh basil leaves for garnish (optional) 
Instructions
1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant lengthwise into thin slices, about 1/4 inch thick. Sprinkle salt on both sides of the slices and let them sit for about 15 minutes to draw out moisture. Rinse and pat dry.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground turkey or chicken and cook until browned, breaking it apart with a spatula. Season with salt, pepper, oregano, and garlic powder. Once cooked through, add the fresh spinach and cook until wilted. Remove from heat.
4. In a mixing bowl, combine the ricotta cheese with a pinch of salt and pepper.
5. In an 8×8 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer eggplant slices over the sauce.
6. Spread half of the ricotta mixture over the eggplant, then add half of the cooked meat and spinach mixture. Pour another layer of marinara sauce on top.
7. Repeat the layering process with the remaining eggplant, ricotta mixture, meat mixture, and finish with a final layer of marinara sauce. Top with shredded mozzarella cheese.
8. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil if desired.
10. Serve warm and enjoy this healthy, low-carb version of lasagna.
