- 1 tablespoon olive oil
- 2 small eggplants, thinly sliced
- 1 pound ground turkey
- 1 teaspoon Creole-style seasoning (such as Emeril's Essence®)
- 1 tablespoon minced garlic
- 1 (8 ounce) can crushed tomatoes
- 1 (26 ounce) jar herb garlic tomato sauce
- 1 teaspoon crushed red pepper
- 2 (16 ounce) packages frozen mixed vegetables, thawed
- 1 (8 ounce) package shredded Mozzarella cheese
- 1 (8 ounce) package shredded Provolone cheese
- 1/2 cup grated Parmesan cheese
- 1 (15 ounce) container ricotta cheese
- 4 egg whites
- 1/4 cup low-fat (2%) milk
- 1 teaspoon Italian seasoning
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir olive oil and eggplant in a skillet over medium-high heat until browned, 5 to 7 minutes. Add water if needed to prevent burning. Set aside.
- Season ground turkey with Creole seasoning; cook and stir in a pot over medium heat until browned, about 10 minutes.
- Stir garlic, crushed tomatoes, tomato sauce, crushed red pepper, and mixed vegetables into ground turkey; simmer 10 minutes.
- Combine Mozzarella cheese, Provolone cheese, and Parmesan cheese in a bowl.
- Combine ricotta cheese, egg whites, milk and Italian seasoning in a separate bowl.
- Pour half of tomato sauce into a 13×9 baking dish.
- Layer half of eggplant on top of sauce layer.
- Spoon half of ricotta mixture on top of eggplant.
- Sprinkle half of Mozzarella mixture on top of ricotta mixture.
- Repeat layering process with the remaining ingredients.
- Cover baking dish with aluminum foil and place pan on baking sheet in case of drips.
- Bake in preheated oven for 30 minutes. Remove cover; bake another 15 minutes, until cheese is browned and bubbly.