1. Preheat oven to 425ºF.
2. Lay eggplant slices on paper towels and cover top with 3/4 teaspoon of salt. Let stand 20 minutes to draw moisture out.
3. Spread eggplant in single layer on cookie sheet sprayed with Pam and roast until browned, turning halfway through.
4. Turn oven down to 350ºF. Coat 2-qt. casserole with Pam.
5. Cook turkey (or crumbles or hamburger) until browned in a large nonstick skillet spray over medium-high heat, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant.
6. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes.
7. Arrange 1/3 of eggplant slices in bottom of casserole, slightly overlapping pieces to cover entire surface of pan. Top eggplant with turkey mixture and then with 1/3 of the grated topping. Continue layering, ending with cheese.
8. Bake until top is golden brown and filling is bubbly, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.
1. My Mom found and made this recipe first and it became a real big hit for me, too. I like using the Veggie Crumbles best, but the turkey is great, too. Don't skimp on the cinnamon!
2. From Mastercook - Per Serving (excluding unknown items): 244 Calories; 10g Fat (35.9% calories from fat); 21g Protein; 20g Carbohydrate; 6g Dietary Fiber; 68mg Cholesterol; 763mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.
RECIPE FROM - Weight Watchers.