Turkey Eggplant Aubergine Lasagna

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My father's thanksgiving signature dish! The instructions may look alittle fussy, but it follows any basic lasagna dish recipe. They are definetely worth a try!!

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Steps

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Preheat oven to 350f degrees.

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Heat olive oil in a large skillet over medium heat.

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Saute mushrooms , garlic and onion until limp about 5-8 minutes.

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Add turkey and saute until meat is cooked through.

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Stir occasionally to break up any clumps.

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Add tomatoes , white wine , herbs and balsamic vinegar.

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Cook stirring frequently until mixture thickens , about 15-20 minutes.

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Stir in sun dried tomatoes and season with salt and pepper.

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Let cool slightly.

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Combine ricotta , egg and goat cheese mixing until smooth.

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Grease a baking dish or lasagna pan.

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Spread half the meat mixture over the bottom of the pan.

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Place eggplant slices over top overlapping slightly.

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Cover the eggplant with 1 / 3 of the mozzarella slices.

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Top with the remaining meat mixture.

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Cover with eggplant slices then top with the ricotta mixture.

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Cover with 1 / 3 of the mozzarella then top with remaining eggplant slices.

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Layer remaining cheese on top then sprinkle with the parmesan cheese.

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Bake for 40 to 50 minutes o.

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Ingredients

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eggplants, olive oil, ground turkey, crushed tomatoes, fresh mushrooms, onion, garlic cloves, fresh basil, fresh thyme, fresh oregano, white wine, balsamic vinegar, sun-dried tomato, salt and pepper, ricotta cheese, goat cheese, egg, mozzarella cheese, parmesan cheese