Eggplant (No-Noodle) Lasagna

To me, a pasta-less diet is an absolutely absurd idea. But for the past... oh, 30 some days I've gone almost entirely starchy-carbohydrate-free. (And almost entriely alcohol free...) There were a few weak moments and other times when Michael and I just wanted to enjoy a nice dinner out that I caved to cheese-filled tortellini and a few pieces of warm, yummy bread and a glass of wine. But other than that, 30 some days of no pasta, no rice, and no bread! And no, I DO NOT plan to continue the trend for all of eternity..

I've made this once or twice before, but made it slightly differently last night and it turn out AMAZING! Since my hubby is on a cross-country trip this week I now have a whole pan sitting in the fridge... think it will freeze well?

Ingredients
2 or 3 medium size eggplants, peeled and cut lengthwise into strips
1 lb. turkey breast
1 T. olive oil
1 onion, diced
3 garlic cloves, minced
Handful of spinach, chopped or torn
2 C. 1% cottage cheese
1 egg yolk
1/4 C. fat-free parmesan cheese
1 T. each of dried basil and Italian seasoning
1 jar of spaghetti/marinara sauce of your choice (I found a low sugar/low carb roasted red pepper sauce)
Fat-free mozzarella cheese, if desired

Directions
Preheat oven to 375.
In a large skillet, heat olive oil over medium-high heat. Add garlic and chopped onion.
Add turkey breast and brown along with the garlic and chopped onion mixture.
Meanwhile, combine the cottage cheese, egg yolk, parmesan cheese, and seasonings in a bowl. Mix well.
Then spoon about 1cup of spaghetti sauce into the bottom of a 9x13 baking dish. Spread to cover.
When the meat and onion mixture is finished cooking, you will layer your lasagna like this:

1. Sauce on the bottom (I already said to do that)
2. Strips of eggplant (just like you would lasagna pieces)
3. Cottage cheese mixture
4. Chopped spinach (just sprinkle over)
5. Turkey mixture
6. Repeat, ending with enough sauce to cover and sprinkle with mozzarella, if desired.

Cover the lasagna with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until cheese is golden. Let sit 5-10 minutes before serving.