|Ground raw turkey breast/85% lean ground beef||12 Ounce|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Tomato sauce||8 Ounce (1 Can)|
|Dry red wine/Nonalcoholic red wine||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Egg whites||2 , lightly beaten|
|Eggplant||1 Large, peeled and cut into 1/2 inch slices|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Fine dry seasoned bread crumbs||1⁄4 Cup (4 tbs)|
To make the filling: Spray an unheated large skillet with no-stick spray.
Add the turkey or beef, onions and garlic.
Cook until the turkey is no longer pink or the beef is browned, stirring occasionally.
Drain and discard the liquid.
Stir in the tomato sauce, wine, parsley, oregano, salt, cinnamon and pepper.
Bring to a boil.
Reduce the heat.
Cover and simmer for 10 minutes, stirring occasionally.
Remove the filling mixture from the heat.
Slowly stir some of the mixture into the egg whites.
Then stir the egg white mixture into the remaining filling mixture.
Set the mixture aside.
To make the eggplant: Preheat the broiler.
Broil the eggplant slices 3" to 4" from the heat about 4 minutes or until tender.
Move the oven rack to the center of the oven and preheat the oven to 350°.
To make the sauce: In a medium saucepan, use a wire whisk to stir together 1/4 cup of the milk and the cornstarch to make a smooth mixture free of lumps.
Then stir in the remaining milk.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 1 minute more.
Then stir in the Parmesan cheese.
In an 8" X 8" X 2" baking dish, layer half of the eggplant slices and all of the filling mixture.
Top with the remaining eggplant and all of the sauce.
Sprinkle with the bread crumbs.
Bake for 30 to 35 minutes or until set.
Let stand for 5 minutes before serving.