1 large eggplant, cut in thin slices, lengthwise
1 jar Light Ragu Tomato & Basil Pasta Sauce (1 lb 10 oz size)
20 g or 8 tablespoons grated Parmesan cheese
18 g light mozzarella shredded cheese
McCormick Italian Herb Seasoning Grinder (or other Italian spices)
1/2 lb ground turkey, browned
Preheat oven to 450.
Coat with oil spray and seasoning; Grill Eggplant slices til tender.
In an 8x8 glass baking dish, that has been sprayed with pan spray, assemble lasagna, layering eggplant, sauce, cheese, repeat. Bake for about 15 minutes or until cooked through.
Serve and enjoy!
makes 4 servings @ 5 Points+ each without the turkey.
makes 4 servings @ 8 Points+ each with the turkey.
I think I will skip the turkey and throw in some pepperoni next time!
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fit and fabulous fridays