Eggplant and Turkey Lasagna with Crushed Tomato

Here are the ingredients you'll need for this recipe

• 1 large eggplant or 2 medium ones
• Crushed canned tomatoes
• Sliced turkey or chicken breast (90-95% meat)
• Grated high-protein cheese
• Garlic powder
• Onion powder
• Pink Himalayan salt
• Extra virgin olive oil (optional)

Method

1. 1Preheat the oven to 200ºC.
2. 2In a bowl, season the crushed tomatoes to taste with garlic powder, onion powder, and pink salt (you can add a drizzle of olive oil here too).
3. 3Set aside.
4. 4Wash the eggplant and trim off the ends.
5. 5Cut into slices no thicker than half a centimeter (a mandoline slicer works wonders here).
6. 6Lightly salt the eggplant slices and let them sit on the counter for about 15 to 20 minutes to sweat out any bitterness.
7. 7Once ready, start assembling the lasagna in an ovenproof clay or ceramic baking dish.
8. 8Layer eggplant, tomato, turkey, eggplant, tomato, turkey, repeating until you run out of ingredients.
9. 9Finish with a final layer of tomato and a sprinkle of grated cheese.
10. 10Cover the dish with aluminum foil and bake for 25 to 30 minutes at 200ºC.
11. 11Remove the foil and bake for a few more minutes until the cheese is lightly browned.
12. 12And that's it! Our eggplant and turkey lasagna with crushed tomato is ready to serve.