1 Hour 10 Minutes
olive oil cooking spray
medium eggplants, peeled and cut into 1/4-inch thick lengthwise slices
pinch garlic salt
(16-ounce) package JENNIE-O® Lean Ground Turkey
(8-ounce) package sliced fresh mushrooms
clove garlic, minced
teaspoon Italian seasoning
cups low-fat marinara sauce
cups shredded fat-free mozzarella cheese
Lightly spray 13 x 9-inch baking pan with cooking spray. Set aside. Lightly spray eggplant slices with cooking oil. Place on non-stick baking sheet. Sprinkle both sides with garlic salt. Broil 6 inches from heat source 3 to 5 minutes per side or until tender and browned.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
Remove turkey. Lightly spray skillet with cooking spray; add mushrooms and garlic.
Cook, stirring occasionally, 8 to 10 minutes or until there is no liquid remaining in the pan and mushrooms are starting to brown.
Heat oven to 350°F.
Place half of the eggplant in a single layer in bottom of baking dish. Top with half the mushroom mixture, half the cooked turkey, half the seasoning, half the marinara sauce and half the cheese. Repeat layering with the remaining eggplant, mushrooms, turkey, seasoning, sauce and cheese. Cover.
Bake 20 minutes. Remove cover and bake 10 to 15 minutes or until hot and the cheese is bubbly.