Ingredients
- 1 – 2 fresh eggplants
- 1/2 – 1 lb ground beef or turkey, or chicken
- 1 can of diced tomatoes
- 1 can tomato sauce (small)
- 1 cup raw onion, chopped
- 2 cloves garlic
- 1 glass (3.5 fl oz) red wine
- 1 TB cinnamon and nutmeg or pumpkin pie spice
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 tbsp parmesan cheese
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- 1/2 cup feta cheese, crumbled
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Directions
I slice the eggplant thinly, add salt, and then “sweat” it by placing in a colander with a paper towel over the top. Supposedly, this helps it not be as bitter (not sure if it works or not). I then grill the the eggplant in my George Forman. You can microwave it or bake it.
Brown ground turkey with onion and garlic.
When brown, add tomatoes and red wine. Let simmer for 15 minutes.
Layer cooked eggplant on top
Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese.
Pour white sauce over the casserole.
Heat thoroughly, about 10 minutes
When brown, add tomatoes and red wine. Let simmer for 15 minutes.
Layer cooked eggplant on top
Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese.
Pour white sauce over the casserole.
Heat thoroughly, about 10 minutes
Because this one is a little higher effort, I like to make the meat sauce and freeze half. I then use one eggplant per half. Do not freeze with the eggplant as it turns to mush.