Eggplant Parmesan Lasagna

Thank You Angelo for helping me come up with this great tasting dinner!

1 lb. ground turkey

3 eggplant, sliced lengthwise 1/2 inch thick

6 tomatoes, coarse chopped

2 cloves garlic, minced

2 tbsp. chopped fresh basil

6 ounces of shredded mozzarella cheese

1/4 cup shredded or grated parmesan cheese

sea salt and pepper, to taste

olive oil

Line two baking sheets with foil. Line eggplant on baking sheet, drizzle with olive oil. Turn eggplant over and do the same on other side and sprinkle with salt. Roast in a 400 degree oven for 20 minutes. In the meantime, pour 2 tablespoons olive oil in a frying pan and brown the turkey. Add the garlic, tomatoes, salt, pepper and basil stirring to combine. Simmer together for 20 minutes. Take eggplant and layer with meat sauce like a lasagna, starting with a small amount of sauce on bottom, eggplant, sauce, cheese and then repeating. Heat in a 350 degree oven for 20 minutes or until bubbling. Serve with gluten free breadsticks. Enjoy!! Serves 6.