In large saute pan, heat olive oil on medium heat. Add ground turkey and diced onion, cook on medium until turkey is browned and onion is soft (about 5-7 minutes)
Add minced garlic and stir to combine
Add Fire Roasted Tomatoes and red wine (or beef broth), ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon dried Basil leaves.Cook on low for about 10 minutes or until sauce has reduced by half.
While sauce is cooking, crack egg into medium mixing bowl and whisk with a fork. Add cottage cheese, ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon dried Basil leaves. Mix together and place in fridge until ready to use
Add Tomato paste to sauce and continue to cook on low. Sauce should be simmering, not boiling. Cook an additional 10 minutes or until sauce becomes thick. Taste and add salt and pepper if needed
Cut both ends off of eggplant and slice lengthwise into ¼-1/2 inch slices. One medium eggplant should yield about 9-10 slices. use remaining salt and pepper to season eggplant slices.
In a meatloaf pan (or deep dish casserole), layer Low Carb Lasagna as follows:
Layer one: 2-3 eggplant slices, ⅓ of the sauce and ½ cottage cheese mixture and ¼ cup shredded Italian Cheese
Layer two: 2-3 eggplant slices, ⅓ of the sauce and remaining ½ cottage cheese mixture and ¼ cup shredded Italian Cheese.
Layer three: 2-3 eggplant slices, remaining ⅓ sauce mixture, ½ cup shredded Italian Cheese.
Cut Mozzarella string cheese into ¼ inch slices and place on top of lasagna.
Bake in a 350 degree Fahrenheit oven for 45 minutes or until top is bubbly and brown.