Eggplant Enchiladas

1 small to medium sized eggplant, thinly sliced and dried out (sprinkle salt on, let sit as long as you can, pat dry, and roast in oven at 375 for 7 minutes) Ground turkey (I used 8 oz) 1 stalk green onions finely chopped 1 tbls chili powder 1/2 tbls cumin 1 tbls dried oregano 1/2 tsp ground garlic 1 tsp sea salt 1/2 bunch cilantro finely chopped Whatever cheese you like, shredded (I just used block sharp cheddar) Whatever enchilada sauce you like (I used some homemade canned stuff we had on hand so I could control what it was made of.) 1/2 cup heavy cream

Saute the turkey with the spices and green onions until cooked through. At the end add 2 tbls of the heavy cream to help bind it together.

In the bottom of a greased baking dish sprinkle some shredded cheese, 1/2 cup enchilada sauce, and 1/4 cup of the heavy cream.

Taking a piece of eggplant, or a couple overlapped to create a nice size, spoon some of the mixture into it and roll up. Place seam side down and repeat until all is used up. If you have extra meat then just sprinkle it over.

Cover with remaining enchilada sauce (about 3/4 to 1 cup is what I had left), cheese, and the rest of the heavy cream. I also added some pickled jalapenos on top for extra spice.

Bake at 375 for 45 minutes, let rest out of the oven for 15 minutes. If you don't let it rest it'll be a watery mess.

Carb count from my attempt at figuring it out was 35 for the total dish. You can serve 4 average portions or 2 'healthy sized' portions.