Turkey Eggplant Aubergine Lasagna Recipes

TURKEY EGGPLANT (AUBERGINE) LASAGNA

Steps:

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

EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Cook lasagna noodles while that's boiling,.
• Brown eggplant slices; set aside.
• Saute onions and mushrooms in same skillet.
• In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
• Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
• Cover and bake about 30 to 40 minutes at 350 until heated through.

EGGPLANT (AUBERGINE) MATZO LASAGNA

Steps:

• Preheat oven to 400º.
• Heat oil in saucepan over med-high heat.
• Add mushrooms, garlic and onions; sauté 7-8 minutes.
• Stir in parsley, wine, seasoning, peppers and purée.
• Partially cover, reduce heat to medium-low; simmer 30 minutes.
• Remove from heat.
• Arrange the eggplant slices in a single layer on baking sheet coated with cooking spray.
• Bake for 30 minutes, turning the slices after 15 minutes.
• Remove from baking sheet, and let cool.
• Cut the eggplant slices into 1/2" pieces, and set aside.
• Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.
• Spread 1/2 cup tomato mixture in the bottom of an 11x7" baking dish coated with cooking spray.
• Arrange 1-1/2 slices matzo over tomato mixture, and top matzo with half of ricotta cheese mixture, half of eggplant, and half of tomato mixture.
• Repeat the layers, ending with the tomato mixture.
• Sprinkle with remaining 2 tablespoons of Parmesan cheese.
• Cover and bake for 45 minutes.
• Uncover and bake an additional 15 minutes.
• Let stand 5 minutes before serving.

TURKEY AND EGGPLANT CURRY

Steps:

• Heat a large pan and add cooking spray. Add onion, garlic, chilies. Cook for 2 minutes. Sprinkle in all spices and cook for additional 2 minutes.
• Add eggplant and turkey. Cook for 5 minutes, or until turkey is browned. Add carrots and red pepper, stir. Pour in the chicken stock.
• Bring to a boil, cover and simmer for 20-25 minutes, until turkey is tender.
• Sprinkle with chopped cilantro and serve.

EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat the griller.
• Combine the lemon juice and olive oil and brush it on the eggplant slices.
• Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
• Preheat the oven to 180C degrees.
• In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
• In another bowl combine the parmesan and breadcrumbs.
• Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
• Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
• Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
• Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
• Serve with salad and crusty bread.