Decadent eggplant lasagna with Mama Steph

Mama Steph's Decadent Eggplant Lasagna


2 large eggplants, washed and peeled. Slice into rounds about 1/3? thick.

Place the rounds on a foil-lined baking sheet. Drizzle olive oil on the rounds, and sprinkle with dried oregano, basil, garlic, and any other spices you enjoy in an Italian dish.

Place the baking sheet of eggplant slices under the broiler, and cook until gently browned. Watch closely so they don't burn.

Remove from oven and set aside.


Mix together in a bowl:

16 oz. ricotta cheese,

one egg

one cup of grated Parmesan cheese

Set aside.


For the sauce:

2- 28 oz. cans of tomato sauce

1- 14 oz. can of diced tomatoes

1 lb. ground turkey, pre-browned in a bit of olive oil

Sliced mushrooms (optional)

Italian spices, to taste

salt & pepper, to taste

I simmered the sauce about thirty minutes or so. You can do it well in advance, just before assembling, or even just use a jarred sauce in a pinch.

2 cups of shredded mozzarella cheese in a separate bowl.

Now comes the fun part! Begin layering in a deep 9×13 casserole dish in this order: spread sauce on the bottom of the dish, then a layer of eggplant, 1/2 of ricotta mixture, 1 cup of shredded mozzarella, then repeat, beginning with sauce and ending with mozzarella.

Top it all off with a generous sprinkling of grated parmesan, and place in oven, uncovered. Bake at 400 degrees F until bubbly and a bit browned on top. Enjoy!