Ingredients

1 package  (1.25 lb)  Jennie-O Turkey Store 
Lean Ground Turkey 

2 medium

eggplant peeled and cut into 1/4-inch-thick lengthwise slices
1 pinch (or to taste) garlic salt
1 package (8 oz) sliced fresh mushrooms 
or more, to taste
1 clove garlic, minced
1 tsp Italian seasoning
2 cup low-fat marinara sauce
1-3/4 cup

finely shredded low-fat or fat-free mozzarella cheese


Directions:

Preheat the broiler. Lightly mist a 13" x 9" glass baking dish with olive oil spray.
Set aside.

Lightly mist the eggplant with olive oil spray. Place on a medium non-
stick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat
source for 3 to 5 minutes per side, or until tender and browned in spots.

Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over
medium heat. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon for 3 to 5 minutes, or until lightly browned and no longer pink.
Remove turkey. Lightly mist skillet with olive oil spray and add the mushrooms
and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no
liquid remaining in the pan and the mushrooms are starting to brown.

Preheat the oven to 350°F.

Place half of the eggplant in a single layer in the bottom of
the reserved baking dish. Top with half of the mushroom mixture, half of the
cooked turkey, 1 tsp. Italian Seasoning, half of the marinara sauce, and half of
the cheese. Repeat the layering with the remaining eggplant, mushrooms, turkey, seasoning, sauce, and cheese. Cover with aluminum foil. Bake for 20 minutes.
Remove the aluminum foil.

Bake for 10 to 15 minutes, or until hot and the cheese
is bubbly. Remove and let stand for 10 minutes. Cut it into 6 equal portions.
Serve immediately.

This recipe is Biggest Loser Approved



Makes 4 servings