Cheesy Eggplant Lasagna

I found this recipe from "The Biggest Loser" on a package of ground turkey-sounds yummy! And a great low-carb alternative to the real thing!

• Ready In: 1 hr 20 mins
• Serves: 6

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

Directions

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.