Turkey Taco Eggplant Stacks

Yields: 6 servings - 1 stack per serving



  1. In a sauce pot, brown the turkey.
  2. Add the tomatoes, taco seasoning and 1 t. salt to turkey.
  3. Let simmer 30 minutes.
  4. Taste and adjust seasonings accordingly.
  5. Cut the eggplant into 12 quarter inch rounds and spread out on a baking sheet.
  6. Cover the eggplant slices with the 1/2 c. of salt and let sit for 30 minutes. (This helps to rid of excess moisture, improve texture, and remove any bitterness. It will NOT leave a salty taste.)
  7. Preheat oven to 350.
  8. Rinse the salt off the eggplant slices well and blot dry.
  9. In a greased baking pan, create a single layer of 6 eggplant spices. On the eggplant place the turkey mixture, followed by another slice of eggplant, more turkey mixture, and finally top with a slice of cheese.
  10. Bake for 30 minutes, until cheese is browned and bubbly.
  11. Top with chopped cilantro and plain greek yogurt.
  12. TIPTo change the flavor, simply change the seasonings and cheese. (ie. Italian seasoning and mozzarella)