Dinner

Eggplant Parmigianino Lasagna is for Dinner.

Eggplant Parmigianino Lasagna takes 30 minutes to prepare.

Eggplant Parmigianino Lasagna takes 40 minutes to cook.

Eggplant Parmigianino Lasagna makes 6 servings.

The ingredients for Eggplant Parmigianino Lasagna are:

? olive oil cooking spray
? 4 eggplant, thinly sliced
- 500 grams extra lean ground turkey meat
? 700g/ 3 cups Italian tomato pasta sauce
? ? (or more) cup basil leaves, chopped
? 3/4 cup parmesan cheese, grated
? 150g cherry bocconcini cheese , torn in half
? 1/2 cup fresh breadcrumbs

Here is how you make Eggplant Parmigianino Lasagna:

1. Preheat oven to 200?C. Lightly grease a 5.5cm-deep, 20cm x 28cm (base) baking dish. Heat a barbecue grill or chargrill pan over high heat. 2. Spray both sides of eggplant slices generously with oil. Grill eggplant, in batches, for 2 minutes each side or until charred and tender. Remove to a plate. Spray with oil. 3. If using turkey, use the same pan to cook turkey. When cooked (10minutes) add tomato sauce and cook through.4. Place one-third of the eggplant over base of dish. Top with one-third of the pasta sauce, basil, parmesan and bocconcini. Repeat layers twice with remaining eggplant, sauce, basil, parmesan and bocconcini. Top with breadcrumbs. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve.Number of Servings: 6Recipe submitted by SparkPeople user LISACIANFRINI.

The nutritional information for Eggplant Parmigianino Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 365.7

• Total Fat: 11.0 g
• Cholesterol: 62.5 mg
• Sodium: 1,691.4 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 11.9 g
• Protein: 28.5 g