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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 7 |
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I don't like lamb, so I tried this recipe using ground chicken and it turned out great! Ingredients:
1 large eggplant, thinly sliced (about 1 1/2 pounds) |
extra virgin olive oil flavored cooking spray |
1 tablespoon olive oil |
1 lb ground chicken or 1 lb turkey |
1 quart stewed tomatoes |
2 large onions, sliced |
1/2 teaspoon cinnamon (or to taste) |
1/4 teaspoon nutmeg (or to taste) |
1/4 teaspoon clove (or to taste) |
4 tablespoons butter |
1/2 cup flour |
2 1/2 cups skim milk |
1 pinch nutmeg |
1/3 cup parmesan cheese, shredded |
Directions:
1. Layer eggplant slices in colander and sprinkle with plenty of salt. Let sit for 30 minutes, then rinse with lots of cold water. Lay slices out flat and use a clean kitchen towel to squeeze out excess water and pat dry.
2. Turn oven to broil. Spray a cookie sheet with EVOO and lay eggplant in one layer on sheet. Spray with more EVOO. Broil for a few minutes (don't burn!), then flip slices over, spray again with EVOO and broil a few more minutes. I usually broil until they feel soft and lose their firm shape when picked up with tongs.
3. Heat oven to 350°F
4. Heat 1 T. olive oil in large skillet or dutch oven. Add chicken and onions and saute for 5 minutes or so, breaking up chicken with wooden spoon.
5. Add tomatoes, cinnamon, nutmeg and cloves. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 15 minutes till sauce is thickened slightly.
6. Spread tomato chicken mix in the bottom of a 9x13 pan, top with a layer of eggplant.
7. To make the sauce: Melt butter in small saucepan, whisk in flour and cook for two minutes, whisking constantly. Slowly whisk in milk, bring to a bubble and reduce to simmer till thickened. Melt in parmesan.
8. Spoon sauce over eggplant. Bake at 350 till browned and bubbly.
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