Eggplant Lasagna w/ Truffled Ground Turkey & Sun Dried Tomato Sauce

Dec 05, 2012 29 Comments

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 165

Let’s be honest…I have an interesting relationship with eggplant.  Much like the Coneheads (see below) I don’t care much for the veggie but for some reason it regularly ends up in the kitchen (must have something to do with that meddling wife of mine).  Consequently I’m forced to find ways that make the oblong veggie palatable to me while retaining the wholesome goodness others enjoy.

The following is one of my latest endeavors to do just that.

The recipe combines a fairly standard construction of eggplant lasagna with the dark richness of a spicy sun dried tomato sauce and ground turkey that is seasoned with pepper and truffle salt to provide an extra layer of complexity to the dish.  Toss is some additional sauteed veggies along with the gooeyness of fresh mozzarella and you’ve got yourself a flavor packed yet balanced eggplant lasagna for both the lovers and haters of the veggie.

In fact I’ll put the “Glutton Guarantee” stamp on this one and say that you won’t even miss not having pasta in the lasagna.

Ever feel like this when you see eggplant??

Enjoy!

The Necessities:*

  • 1lb ground turkey
  • 1 lrg or 2 medium sized eggplants
  • 3 cups of crimini mushrooms (thinly sliced)
  • 2 red bell peppers
  • 1/3 cup of garlic (finely chopped)
  • 1 cup dehydrated or not in oil sun dried tomatoes  (roughly chopped)
  • 52 oz of tomato sauce
  • 3/4-1 lbs of a fresh mozzarella ball (make your own by clicking here)
  • 2 tbsp fresh rosemary (finely chopped)
  • 1/2 tbsp smoked paprika
  • 1 tsp red pepper flakes
  • Salt and pepper
  • Truffle Salt
  • Olive oil
  • Grated parmesan reggiano
  • Fresh basil (garnish)
  • Non-stick spray

*mushrooms and red bell peppers not your thing?  Substitute in your preferred veggie(s) of choice.

Directions:

  • Preheat your oven to 450 degrees.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 72

  • Thinly slice your eggplant like so.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 77

  • Line some cookie sheets with parchment paper and spread the eggplant slice out on the sheets.  Spray each side with non-stick spray and season with salt and pepper.
  • Place the eggplant in the oven and roast each side for about 15 minutes.  Remove and set aside to cool.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 78

  • While or after the eggplant is roasting, toss the mushrooms in a large frying pan over medium heat along with a generous splash of olive oil and helping of salt and pepper.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 93

  • Cook the mushrooms (stirring regularly) until soft and roughly half their original size.  Transfer to a bowl.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 87

  • Slice up your red bell peppers, removing the guts (seeds). Guess what the libation of choice was while cooking?

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 94

  • Toss the peppers into the same pan that you cooked the mushrooms in along with another generous splash of olive oil. Cook until soft and slightly browned. Transfer to a bowl.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 105

  • Next up the ground turkey.  Brown the meat in the same pan and allow the turkey to soak up the pan’s flavors (use non-stick spray to prevent sticking).
  • Season the meat to taste with truffle salt and pepper…basically go as far as you want with the truffle salt.  Transfer to a bowl.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 109

  • Let’s make some sauce in the same pan.  Toss the hacked up sun dried tomatoes in the pan along with some oil olive for about 5 minutes, allowing them to become slightly toasted.
  • Add the garlic and cook briefly until the garlic is slightly toasted as well.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 112

  • Add the tomato sauce and fresh rosemary.
  • Allow the sauce to simmer for roughly 30 minutes, then season with smoked paprika and red pepper flakes (salt and pepper to taste).

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 116

  •  Get yourself a large baking pan and begin the layering process.  Sauce then some eggplant.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 119

  • Top with the ground turkey.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 121

  • Another layer of sauce, followed by thick slices of mozzarella.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 127

  •  Top with an eggplant layer and the peppers.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 130

  • Next up…mushrooms and give me more sauce!

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 132

  • Cover with the remaining eggplant slices, a healthy helping of sauce, and grated parm.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 141

  • Cook the lasagne at 400 degrees for 45-50 minutes until bubbly good and use the broiler for a few minutes to toast the top.

Eggplant Lasagna with Ground Turkey and Sun Dried Tomato Sauce Recipe 153

  • Serve topped with freshly chopped basil and more grated parm.

Copyright © sports-glutton.com, 2010-2012. All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from sports-glutton.com is strictly prohibited.

Entrees, Food Recipes Tags: , , , , , , , , , , , , , , , , ,

29 Responses to “Eggplant Lasagna w/ Truffled Ground Turkey & Sun Dried Tomato Sauce”

  1. The Tin Man says:

    Sounds and Looks wonderful. I am a true truffle pig, so just the mention of truffles gets me snorting and salivating.

  2. WSW says:

    Although I also maintain a firm no eggplant policy, I am going to try this (since I have been forced to give up pasta). Looks divine, Jed.

  3. Judy@Savoring Today says:

    I too have that response to eggplant. I want to like it. I do. But the affection eludes me. However, from time to time I can tolerate it if it is tucked into gooey cheese and mysterious flavors of truffle and the like. So I say, “Bravo!” This is one eggplant dish I would attempt to try at home, which is saying a lot since I’d have to actually purchase said vegetable too. :)

    • Jed Gray says:

      LOL…yup the first step to convincing yourself to purchase the veg. Hopefully you give these a try and enjoy it!

  4. Eva Taylor says:

    I love eggplant, and like you, JT is not so fond of it. But I do believe he would love this recipe, the flavours sound incredible for sure.
    I love the Coneheads, particularly the one that Connie Conehead says “we’re from France”.

  5. Mandy - The Complete Cook Book says:

    Outstanding recipe! SCRUMPTIOUS!
    :-) Mandy

  6. Hotly Spiced says:

    What a yummy twist to the traditional lasagne. I see no need for pasta here. Something to enjoy while watching Coneheads – now that takes me back. That movie must be 30 years old xx

  7. Beth - Mrs. Speedglutton says:

    This looks amazing! I happen to love eggplant! Can’t wait to try this. Thanks!

  8. ChgoJohn says:

    Looking good, Jed. Adding sun-dried tomatoes to the sauce is a great idea, as is adding the red bell peppers. This sauce has a lot of great flavors in it.
    I’m not one to mourn the absence of pasta, especially fresh pasta, but, if I were, I just might sneak a layer of pasta into the center. That is, if I were that way. 😉

  9. The Mom Chef ~ Taking on Magazines One Recipe at a Time says:

    I wasn’t an eggplant fan as a child and we ate a LOT of it, mostly in moussaka and ratatouille. So, over time it’s grown on me and now I love it. This looks amazing, really, really amazing.

    Yes, I love the Coneheads! My generation of SNL and the best group they ever had.

  10. Laura @ Sprint 2 the Table says:

    I used to hate eggplant, but now I can’t get enough. Especially when it’s in lasagna form… and served with a nice red.

  11. Sportschump says:

    Looks healthy and tasty. May have to give this one a shot…. with that malbec.

  12. Raymund says:

    Love those thick slices of mozarella, yum!

  13. Linda says:

    I’m a huge fan of eggplant and thankfully you have now given me another recipe for using it. I pretty much pick up one every week and then deal with what to do with it besides all my usuals. Hopefully you’ll become a fan and post more eggplant recipes…you have a great knack of pulling together some fabulous recipes!

    • Jed Gray says:

      Much appreciated Linda and I’m sure there will be at least one more eggplant recipe in the future. 😉

  14. Eggplant “Meat”balls « Wine & Plum says:

    […] Eggplant Lasagna w/ Truffled Ground Turkey & Sun Dried Tomato Sauce (sports-glutton.com) Share this: Pin ItEmailPrintLike this:LikeBe the first to like this. […]

  15. Karen (Back Road Journal) says:

    I happen to be one of the people who loves eggplant no matter how it is prepared. Your recipe has lots of lovely flavors going on…I’m sure it was great.

%d bloggers like this: