2 large eggplants π (sliced 1/3 inch thick)
3 medium potatoes π₯ (sliced 1/3 inch thick)
1 red onion π§ chopped
5 cloves garlic π§ minced
1 14oz can chopped tomatoes π (with juices)
1 tbsp tomato π paste 1 tsp sugar
1/4 cup red wine π· (or broth) 1/2 tsp cinnamon
1 lb ground turkey π¦
For the bechamel sauce:
3 cups milk π₯
1/2 cup butter π§
1/2 cup flour
1/4 tsp nutmeg
2 egg π₯ yolks 4 oz Parmigianno-Reggiano cheese π§ grated
In large pan fry potatoes in oil until nicely colored and remove to a plate
Rinse eggplants and squeeze to remove excessive water
In same pan fry eggplants in oil until nicely colored and remove to another plate
In same pan sautΓ© onions until softened (add more oil if needed)
Stir in turkey breaking apart until browned
Stir in garlic and tomato puree
Stir in red wine (or broth), chopped tomatoes, sugar & cinnamon (can add a little pepper & salt if you wish)
Bring to boil, lower heat and simmer stirring occasionally for 30 minutes
In 9x13 dish, layer bottom with 1/2 of the meat
Layer on the potatoes
Layer on the eggplants
Layer on remaining meat sauce
Melt butter in large pan
Whisk in flour to make a rue
Slowly whisk in milk until thickened
Remove the pan from the stove
Stir in nutmeg and cheese
Quickly whisk in egg yolks
Top dish with the bΓ©chamel sauce
Bake at 350 for 60 minutes
***