Ingredients:
1 cup finely chopped onions
1 teaspoon fresh minced garlic
2 cups Japanese eggplants, cut in fourths lengthwise,then cut crosswise into small chunks
1 lb lean ground turkey or 1 lb lean ground chicken
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) cans tomato sauce
1 tablespoon light butter
2 large eggs
1 cup skim milk
1 cup flour
1/4 teaspoon salt
1/4 cup shredded sharp cheddar cheese
2 tablespoons grated parmesan cheese
Directions:
Coat a large skillet with cooking spray.
Heat over medium-high heat.
Add onion, garlic and eggplant.
Cook, stirring, 5 to 7 minutes or until onion is softened and eggplant is golden brown.
Remoce vegetables from skillet and set aside.
Coat skillet with cooking spray again.
Heat over medium-high heat.
Add turkey (or chicken).
Cook over medium heat, stirring, until no longer pink, 3 minutes.
Add basil, oregano, cinnamon, salt and pepper.
Stir in tomato sauce and eggplant mixture.
bring to boil.
Reduce heat.
Simmer, covered, stirring occasionally, 20 minutes.
Heat oven to 425*.
Place butter in 10-inch pie plate.
Place in oven until butter is melted.
Yorkshire Pudding: In medium-size bowl beat eggs lightly.
Add milk.
Beat to blend.
Add flour and salt.
Beat until smooth and pour into heated pie plate.
Place turkey (or chicken) in middle of batter.
Spread out to within 1 inch of edge.
Sprinkle with Cheddar and Parmesan cheese.
Bake 30 minutes or until brown and puffy.
Cut in wedges and serve.
Enjoy!
Servings: 6
Time preparation: 10 min.
Time total: 45 min.