Don't have a set recipe... make it just like I do any
lasagne but use eggplant rather than noodles. The
eggplant after slicing should be patted dry, given a
light coating of olive oil, and lightly browned under a
broiler. From then on follow your favorite recipe.

Saw somewhere around here that somebody used
extra firm tofu and had pretty good results. I'll try
that next.

BJ

Eggplant Lasagne (low carb)

1 large or 2 medium eggplants
1 c. ricotta cheese
2 eggs (or eggbeater equivalent)
1/2 - 1 c. grated Fat Free Parmesan cheese
1 tsp. parsley flakes
Salt & pepper
1 lb. (or more) Ground Turkey
Chopped green pepper (optional)
Minced garlic (optional)
1 c. low carb spaghetti sauce (there are some really good low carb ones out
there now)
Low Fat Mozzarella Cheese

Peel one large, firm eggplant and slice it lengthwise into "steaks" approx.
1/4" thick. (You need at least 16-20 of these "steaks" so use two eggplants
if you don't get enough). Spray a baking sheet or two with cooking spray and
bake eggplant steaks at 400 degrees for 8-10 min, or until softened. Keep an
eye on your eggplant, because if you cut it unevenly (as I always do) the
skinny parts will get crispy before the fat parts are soft.

While eggplant is baking, make a mixture of 1 c. ricotta cheese, 2 eggs,
1/2 - 1 c. fat free grated parmesan cheese, 1 tsp. of parsley flakes and
salt to taste. Brown about 1 lb. (or more) ground turkey in a skillet. Add
chopped green pepper and minced garlic to this (optional). Salt and pepper
to taste. Use a pan about 10 x 13, but you will need a bigger one if you use
lots of ground turkey. Spread 1/3 c. of the lowest carb spaghetti sauce you
can find over the bottom of your pan. Place a layer of baked eggplant over
the sauce. Cover eggplant with 1/2 the ricotta mixture, then 1/2 the ground
turkey. Sprinkle a generous handful of fat free shredded mozzarella over the
ground turkey. (If your turkey is a little warm, this is good, because it
will slightly melt the mozzarella and make it easier to spread the next 1/3
c. of spaghetti sauce).

Repeat the layers, and end with a final layer of eggplant covered with a
final 1/3 c. of spaghetti sauce. Sprinkle with a little more fat free
shredded mozzarella and fat free grated parmesan cheeses. Bake at 375
degrees for about 45 minutes, covered with foil, and then remove foil put it
back in the oven for another 15 minutes to allow cheese to turn golden.

Let the finished lasagna stand for a while. This is so the eggplant can
absorb all the juices. If you don't let it stand you will see a lot of
"water" seep into the empty spot after you take out your portion, but the
eggplant will eventually absorb all this moisture.