Eggplant Parmesan Lasagna

Ingredients

 2 small Eggplants
1 small Zucchini (peeled & diced)
1 small Yellow Squash (peeled & diced)
1/2 small onion (diced)
4 oz. Ground Turkey
2 cloves Garlic (grated or minced)
3 eggs
3/4 cup Grated Three Cheese Blend (Parmesan, Romano, Asiago)
1/2 cup Plain Panko Bread crumbs
1 tbsp Chopped Parsley
1 box of frozen spinach (thawed)
15 oz. Part Skim Ricotta
1-12 oz. pkg. Fresh Sliced Mozzarella
1/4 tsp. Nutmeg (Fresh Grated)
1 tsp. Beef Bouillon
1/4 cup White Cooking Wine
1 can Diced Tomatoes
13 oz. Marinara Sauce
Non-stick Spray
Salt & Pepper to taste


Preheat oven to 375°

Spray a 9x13 glass baking dish, set aside.
Cut top and bottom off of eggplant, slice into 1/4" thick slices lengthwise.  Season with salt and pepper and set aside.  Add ground turkey to a hot sauté pan. Brown turkey while breaking up with a wooden spoon. Add cooking wine to deglaze the pan, reduce and add beef bouillon. Then add zucchini, yellow squash and onions to turkey, saute until veggies are soft (about 4-5 minutes) add 1 garlic clove, cook for an additional minute then add your Marinara and diced tomato and simmer for 5-10 minutes.  Meanwhile prepare the ricotta mixture in a bowl.  Add ricotta, spinach, 1 egg, 1/4 cup of grated cheese, nutmeg and grated garlic clove. Mix well.
Now we are ready to coat the eggplant. In a shallow bowl beat 2 eggs with a splash of water and in another shallow dish add remaining grated cheese, bread crumbs and parsley.  Dip each eggplant slice in egg and then lightly coat in the cheese/bread crumb mixture, set aside.
Spray a saute pan with non-stick spray and set heat to medium, brown eggplant slices (spraying pan as needed).  After all the eggplant has been browned we are ready to assemble.

Add some sauce to the bottom of your dish to coat, line the bottom with eggplant slices, top with all of your ricotta mixture, add remaining slices of eggplant to cover, pour remaining sauce over the eggplant and spread evenly. Top with fresh mozzarella slices and cover with aluminum foil.
Bake for 30-35 minutes, then remove aluminum foil and bake an additional 20 minutes.
Let it stand for 5 to 10 minutes before serving.

This was a big hit with the kids.  A "Lasgana" without all the pasta carbs!