Enlightening Eggplant Turkey Bake!

• 2 Medium Eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
• 3/4 Tsp. Salt
• 1 Lb. Ground Turkey
• 1 Cup Onion, Sliced
• 2 Garlic Cloves, minced
• 2 Tbsp. Parsley, Fresh, Chopped
• 1/3 Tsp. Dried Parsley
• 1/3 Tsp Chives, Dried
• 1/3 Tsp. Dried Tarragon
• 1/4 Tsp. Cinnamon
• 1/4 Tsp. Nutmeg
• 1/2 Tsp. Salt
• 1/2 Tsp. Black Pepper, freshly ground
• 28 Oz. Canned Diced Tomatoes
• 2 Tbsp. Canned Tomato Paste
• 5 Oz. RF Parmesan

1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
2. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
3. Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add turkey, and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
4. Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
5. Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
6. Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with turkey mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
7. Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces.
8. Serve, and Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user BARBIEGIRL16.