Eggplant Lasagna

2 Tbl Extra Virgin Olive Oil
1 lb low fat Ground Turkey Italian Sausage
1 C White Onion, chopped
3 cloves Garlic, peeled and chopped
1/2 C Green Bell Pepper, chopped
1/2 C Red Bell Pepper, chopped
28 oz Petite Diced Tomatoes
9-10 Basil leaves, torn
1 1/2 C light Ricotta Cheese
1 1/2 C fancy Shredded Parmesan Cheese
2 large Eggs
2 1/2 lbs Eggplant (2-3 small)-sliced lengthwise
Salt & Pepper to taste

Place a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the onion, garlic, green pepper and red pepper to the pan and sauté until tender, 5-6 minutes. Break up turkey Italian sausage in the skillet with a wooden spoon and cook with sauteed vegetables until pink color is gone from sausage. Add in the tomatoes, basil, and a little salt and pepper. Bring mixture to a simmer and remove from heat.

In a large mixing bowl, stir together the ricotta, parmesan and eggs with some salt and pepper.

Preheat oven to 375 degrees. Lightly spray a 13" x 9" x 2" baking dish with olive oil no stick spray. Ladle 1/4 of the reserved sauce into the bottom of baking dish. Lay down enough eggplant slices to cover the bottom in a single layer. Top with about 1/4 of the ricotta mixture. Continue assembling the lasagna in this order until you’ve used up all the fillings, ending with red sauce. Sprinkle the shredded mozzarella cheese over the top of the dish and cover with foil, shiny side down.

Bake the lasagna for 30 minutes with the foil on. Remove foil and bake an additional15 minutes or until the eggplant is tender and the cheese is browned.

Makes 12 servings approximately 3" x 4".