Traditional Eggplant Lasagna

eggplant lasagna italian style


  • 1 medium eggplant, sliced and soaked for 20 minutes in cool water
  • 1/2 yellow onion, sliced
  • 1 lb Jennie-O Italian seasoned turkey meat
  • 1 short can of tomato sauce, no salt added
  • 1 tbsp. garlic
  • salt and pepper to taste
  • 1 tsp basil

First, combine the tomato sauce, dry seasonings, and garlic in a bowl and stir. In a crockpot, layer a few eggplant slices on the bottom. Then add 1/3 of the meat, 1/3 of the onion, and 1/3 of the sauce. Repeat three times, with the last layer on top being eggplant slices. Cook in the crockpot on low for 10 hours. Easy enough!


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