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 cup of grated Parmesan cheese
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.