I had mentioned in a post last week that I have been slowly eating less and less gluten containing products. There are several reasons for this experiment, which I will most likely do a separate post on regarding gluten, however, I decided a fun dinner would be an eggplant lasagna (casserole), using eggplant instead of the noodles ( which usually contain gluten)!

Ingredients:
Ground Turkey breast, 1/2 lb. package
Homemade Tomato Sauce ( ~ 2 cups)

1 container Cottage Cheese ( I used fat free)
1 package lowfat shredded cheese ( mozarella)

1 medium Eggplant ( Locally Grown!)

Brown ground turkey breast in the skillet with a dash of worchestire and salt & pepper. Using the leftover tomato sauce I had made from 1 large can of crushed tomatoes and 1 small can of tomato sauce with basil, garlic & oregano, I added in a few baby roma tomatoes and added the sauce to the meat. This simmered shortly while I sliced the eggplant into thin long sections.

The first layer was a light coat of olive oil, followed by slices of eggplant. On top of the eggplant was sprinkles of shredded cheese, followed by cottage cheese, topped with a small sprinkling ( about 1/2 cup) of shredded cheese.

Next I layered 1/2 of the simmered sauce on top with extra slices of tomatoes…

I continued with another layer of eggplant, cheeses, sauce, cheese and the last of the eggplant slices were on top holding it all in.

They also roasted very nicely because they were on top as well.

Hmmmmm, It was four huge servings but I totally ended up eating close to 1/2 as did Jeff. He hates eggplant but he totally ate his entire serving so he must not hate it that much!?

Plated, it unfortunately looks like a big mess, but it was delicious!