Cheesy Eggplant Lasagna

• 2 medium eggplants, peeld & cut into 1/4-inch thick slices
• 2 pinches garlic salt
• 1 1/4 lbs lean ground turkey
• 2 teaspoons italian seasoning
• 8 ounces fresh mushrooms, sliced
• 1 garlic clove, minced
• 2 cups low-fat marinara sauce
• 1 3/4 cups lowfat mozzarella cheese, shredded

1. Preheat the broiler. Lightly mist a 13x9" baking dish with olive oil spray & set aside.
2. Lightly mist the eggplant with olive oil spray. Place on a nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3-5 minutes per side, or until tender & browned in spots.
3. Meanwhile, lightly mist a nonstick skillet with olive oil spray. Set over med. heat and cook ground turkey until no longer pink.
4. Remove turkey & re-spray the pan with olive oil spray. Add mushrooms and garlic. Stir occasionally for approx 8-10 minutes or until mushrooms are turning brown.
5. Preheat the oven to 350 degrees.
6. Place 1/2 of the eggplant in the bottom of baking pan, then 1/2 of the mushroom mixture, the 1/2 of the turkey, 1 tsp italian seasoning, 1/2 the marinara & 1/2 the cheese. Repeat layers, then cover with aluminum foil.
7. Bake for 20 minutes. Remove fol & bake for 10- 15 more minutes or until cheese is bubbly. Remove & let stand for 10 minutes before cutting into 6 squares.

eggplants, garlic salt, lean ground turkey, italian seasoning, mushrooms, garlic, lowfat marinara sauce, mozzarella cheese

Taken from www.food.com/recipe/cheesy-eggplant-lasagna-219476 (may not work)