Eggplant Lasagna

Eggplant Lasagna No-Stick Cooking Spray (or try PAM® Organic Olive Oil) 1 cup part-skim ricotta cheese 3/4 cup grated Parmesan cheese 3/4 teaspoon dried Italian seasoning 1 large eggplant, cut into 1/4-inch thick lengthwise slices (1 large = about 1 pound) 1/4 cup extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 pkg (20 oz each) Italian seasoned ground turkey 3/4 cup chopped yellow onion 1 tablespoon finely chopped garlic 1 can (14.5 oz each) Diced Tomatoes, drained 1/4 cup Tomato Paste 1/4 cup thinly sliced fresh basil 1-1/2 cups shredded part-skim mozzarella cheese Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray. Combine ricotta cheese, Parmesan cheese and Italian seasoning in small bowl; set aside. Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper. In batches, place eggplant on grill pan. Cook each side 1 to 2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture. Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2 to 3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain. Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more. Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese. Repeat layers ending with a layer of eggplant slices topped with meat mixture and remaining 1/2 cup mozzarella cheese. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.