Super-Cheesy Eggplant Lasagna

• 1 lb. ground turkey
• 1 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 1 egg white
• 2 cups POLLY-O Natural Part Skim Ricotta Cheese
• 1/4 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese
• 2 Tbsp. chopped Italian parsley
• 2 Tbsp. chopped fresh basil
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1 eggplant (1 lb.), cut lengthwise into 12 thin slices Safeway 1 ea For $1.28 thru 02/09
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend

1. Heat oven to 350F.
2. Cook turkey with Italian seasoning and garlic powder in large nonstick skillet until done; drain.
3. Mix egg white, ricotta, Parmesan and 1 tsp.
4. each parsley and basil until blended.
5. Spread 3/4 cup sauce in bottom of 13x9-inch baking dish sprayed with cooking spray.
6. Layer half each of the eggplant, ricotta mixture, turkey mixture, remaining sauce and shredded cheese; repeat layers except do not add remaining shredded cheese.
7. Cover.
8. Bake 1 hour.
9. Uncover; sprinkle with remaining shredded cheese, parsley and basil.
10. Bake 15 to 20 min.
11. or until cheese is melted and lasagna is heated through.
12. Let stand 10 min.
13. before serving.

ground turkey, italian seasoning, garlic powder, egg, pollyo natural, parmesan cheese, italian parsley, fresh basil, pasta sauce, eggplant, italian

Taken from www.kraftrecipes.com/recipes/super-cheesy-eggplant-lasagna-181484.aspx (may not work)