Eggplant Lasagna

This eggplant lasagna is one of my favorite comfort meals—it’s filling, flavorful, and won’t leave you feeling too heavy. I like to switch it up by using zucchini instead of eggplant sometimes, or even mix in some pasta layers for a balanced twist.

Eggplant is a great choice because it’s full of fiber, low in calories, and packed with antioxidants. It helps you feel full and nourished while adding a healthy boost to your plate.

Protein: ~25g

Ingredients:

• 1 large eggplant, sliced lengthwise

• ½ cup ricotta cheese

• ½ lb lean ground turkey or chicken sausage

• ½ cup tomato sauce

• ¼ cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C).

2. Prepare the eggplant: Slice the eggplant lengthwise into ¼-inch thick strips. Grill or roast the slices for 5–7 minutes on each side until tender and lightly browned.

3. Cook the meat: In a skillet over medium heat, cook the ground turkey with salt and pepper until browned and cooked through. Add tomato sauce and simmer for 5 minutes.

4. Layer the lasagna: In a baking dish, layer grilled eggplant, ricotta cheese, and the meat sauce. Repeat the layers until ingredients are used up. Top with mozzarella cheese if desired.

5. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 5–10 minutes until the cheese is melted and bubbly.

Serve: Let cool for a few minutes before slicing. Serve with a side salad for extra veggies.