Base ingredients:
2 large eggplants 🍆 (sliced 1/3 inch thick)
3 medium potatoes 🥔 (sliced 1/3 inch thick)
2 large eggplants 🍆 (sliced 1/3 inch thick)
3 medium potatoes 🥔 (sliced 1/3 inch thick)
For the meat sauce:
1 red onion 🧅 chopped
5 cloves garlic 🧄 minced
1 14oz can chopped tomatoes 🍅 (with juices)
1 tbsp tomato 🍅 paste 1 tsp sugar
1/4 cup red wine 🍷 (or broth) 1/2 tsp cinnamon
1 lb ground turkey 🦃
1 red onion 🧅 chopped
5 cloves garlic 🧄 minced
1 14oz can chopped tomatoes 🍅 (with juices)
1 tbsp tomato 🍅 paste 1 tsp sugar
1/4 cup red wine 🍷 (or broth) 1/2 tsp cinnamon
1 lb ground turkey 🦃
For the bechamel sauce:
3 cups milk 🥛
1/2 cup butter 🧈
1/2 cup flour
1/4 tsp nutmeg
2 egg 🥚 yolks 4 oz Parmigianno-Reggiano cheese 🧀 grated
Season eggplants with salt and let sit for 1 hour
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 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 sauté 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 béchamel sauce
Bake at 350 for 60 minutes
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