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!”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350F degrees.
  2. Heat olive oil in a large skillet over medium heat.
  3. Saute mushrooms, garlic and onion until limp about 5-8 minutes.
  4. Add turkey and saute until meat is cooked through.
  5. Stir occasionally to break up any clumps.
  6. Add tomatoes, white wine, herbs and balsamic vinegar.
  7. Cook stirring frequently until mixture thickens, about 15-20 minutes.
  8. Stir in sun dried tomatoes and season with salt and pepper.
  9. Let cool slightly.
  10. Combine ricotta, egg and goat cheese mixing until smooth.
  11. Grease a baking dish or lasagna pan.
  12. Spread half the meat mixture over the bottom of the pan.
  13. Place eggplant slices over top overlapping slightly.
  14. Cover the eggplant with 1/3 of the mozzarella slices.
  15. Top with the remaining meat mixture.
  16. Cover with eggplant slices then top with the ricotta mixture.
  17. Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
  18. Layer remaining cheese on top then sprinkle with the Parmesan cheese.
  19. Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
  20. Let sit 15 minutes before serving (very important).

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