I'm so happy to share another farm fresh recipe from my friend Christine! I love having such a good friend who is a whiz in the kitchen. This week eggplant was abundant at the farmers market so Christine whipped up this delicious meal. I hope you enjoy it as much as we did!

Ingredients:

• 1 lb ground turkey
• 3 medium eggplant
• 1 jar marinara sauce
• 1 8 oz package mozzarella
• ½ cup parmesan
• Olive oil spray
• Italian seasoning
• Garlic powder
• Sea salt

Directions:

1. Spray 2 cookie sheets with olive oil and preheat oven to 425.
2. Peel eggplant if desired, then cut into 1/4" thick slices.
3. Place slices in single layer on cookie sheets, it's ok to slightly overlap the layers.
4. Season with Italian seasoning, garlic powder, and salt.
5. Roast for 20-30 minutes at 425
6. Flip the slices after 15 minutes and rotate trays so all slices brown.
7. While the eggplant is roasting, saute ground turkey until browned and crumbled, set aside.
8. In a 13x9 pan, place a layer of sauce on the bottom
9. Add the following layers:
   1. eggplant
   2. sauce
   3. ground turkey
   4. shredded mozzarella
   5. sprinkle of parmesan
   6. eggplant
   7. sauce
   8. ground turkey
   9. shredded mozzarella
   10. sprinkle of parmesan
   11. eggplant
   12. sauce
   13. shredded mozzarella
   14. sprinkle of parmesan

Bake for 30 minutes at 350. Cut into 12 servings.