|Course||Category||Base Ingredient||Prep Time||Prep Style||Difficulty|
|Main Dish||Vegetables||Eggplant||2 Hours||Multiple Methods||Expert|
1/2 teaspoon Salt Add to shopping list
Peel and cut the eggplants crosswise in 3/4" thick slices. Sprinkle each side with onion powder and paprika.
Line a large baking sheet with foil. Place the eggplant on the baking sheet and bake at 375°F for 30 minutes. Set the eggplant aside and reduce the oven temperature to 325°F.
Heat a 12 inch skillet over medium heat and add onions and ground turkey. Cook until onions are soft. Add the bay leaves, tomato paste, white pepper, nutmeg, and thyme. Saute, stirring frequently, until the meat it totally cooked. Remove from heat and remove bay leaves.
In a small pot, heat the tomato juice to a simmer. Remove from heat, stir in the bread crumbs, and let sit for 15 minutes.
In another bowl, beat egg whites until stiff. Add the bread crumb mixture and egg whites to the meat and set aside.
In a skillet, heat the olive oil over low heat. Sprinkle the flour into the oil, stirring to incorporate. Slowly add the milk, and using a wooden spoon or whisk, stir continually until the sauce thickens and has no lumps. Add parmesan cheese. Taste and add salt if needed. Cook for 1 minute more and remove from heat.
Layer half the eggplant slices on the bottom of a bake and serve dish about 10 X 12 inches. Top with meat mixture, then cover with the remaining eggplant slices. Pour the sauce on top and bake, uncovered, in a 325°F oven for 30 minutes. Remove from oven and let stand for 15 minutes.
Level of Difficulty:
1 Hour 15 Minutes