Cheesy Eggplant Lasagna - cooking recipe

Ingredients

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

Preparation

Preheat the broiler. Lightly mist a 13x9\" baking dish with olive oil spray & set aside.
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.
Meanwhile, lightly mist a nonstick skillet with olive oil spray. Set over med. heat and cook ground turkey until no longer pink.
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.
Preheat the oven to 350 degrees.
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.
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.