A healthy take on the Greek eggplant casserole.
1 fresh eggplant
8 oz. ground turkey
3 cups tomato sauce
1 cup raw onion, chopped
2 cloves garlic
1 glass (3.5 fl oz.) red wine
2 tablespoons all-purpose flour
1 cup nonfat milk
2 tbsp. parmesan cheese
1/2 cup feta cheese, crumbled
Slice eggplant very thinly.
Brown ground turkey with onion and garlic.
When brown, add tomato sauce and red wine. Let simmer for 15 minutes.
Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture.
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.
Bake at 350 degrees until top starts to turn golden brown.