If you would like to keep this one vegetarian just skip the ground turkey! 👍
2 tsp olive oil
1 lb lean ground turkey
1 c. chopped onion
3/4 c. white wine
15oz. low-sodium tomato sauce
1 tsp dried oregano
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tbsp honey
3 tbsp canola
1/4 c. White whole wheat flour
1 tbsp minced garlic
1-1/2 c. 1 percent milk
3/4 c. vegetable broth
1/2 c. chopped scallions
3/4 c. sundried tomatoes
1 eggplant, halved and sliced 1/4-inch thick
1/3 c. grated parmesan cheese
Preheat oven to 350 degrees. Heat olive oil in large saucepan over med-high heat. Add turkey and onion. Cook 5 mins.
Add wine, tomato sauce, oregano, nutmeg, cinnamon and honey. Simmer, stirring occasionally, 30 mins or until thickened and almost dry.
Heat canola oil in saucepan over med heat. Whisk in flour. Cook 1-2 mins, whisking constantly.
Add garlic and cook 1 min. Add milk and broth. Cook over low heat, stirring often, until thickened and bubbly. Remove from heat and stir in scallions and tomatoes.
Coat 13×9 dish with spray. Spread half of eggplant in bottom of dish. Pour turkey mixture on top of eggplant. Top with remaining eggplant. Press down lightly.
Pour milk mixture over eggplant. Top with parm cheese. Bake 1 hour, or until golden and bubbling. Let stand 10 mins before serving
The biggest loser Prevention Guide Weight Loss Planner p. 57