Ingredients
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2 teaspoons dried oregano
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1 tablespoon vegetable oil
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2 lbs ground turkey
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1 onion, chopped
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2 (14 ounce) cans diced tomatoes, drained
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2 garlic cloves, chopped
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2 teaspoons dried basil
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3 tablespoons tomato paste
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1 teaspoon ground cinnamon
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salt & pepper
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2/3 cup breadcrumbs
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1/2 cup grated parmesan cheese
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2 cups ricotta cheese
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8 ounces feta cheese, crumbled
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2 eggs
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cooking spray
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2 medium eggplants, sliced 1/4 inch thin
Instructions
- Preheat oven to 375°F.
- Heat oil in skillet, add eggplant, sauté 5 minutes per side; remove.
- Add turkey and onion, stirring to break up clumps.
- Cook until browned, drain excess grease.
- Add tomatoes to skillet, add garlic, oregano, basil, tomato paste, cinnamon, salt, pepper.
- Stir until cooked through, 10 minutes.
- Spray a 3 quart baking dish with cooking spray and sprinkle with a thin layer of bread crumbs.
- Add a layer of eggplant, a layer of turkey mixture and sprinkle with parmesan.
- Top with bread crumbs,repeat layers.
- In a medium bowl stir together ricotta, feta, eggs and spread over casserole.
- Cover with aluminum foil.
- Bake for 1 hr 10 minutes.
- Remove from oven and remove tin foil.
- Increase oven temp to broil.
- Broil for 3-4 minutes until top is browned.
- Let this stand 10 minutes before slicing and serving.