INGREDIENTS
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MAKE IT
Step 1
Preheat the oven to 350° F. Coat 13 x 9-inch baking dish with nonstick cooking spray.
Step 2
Coat large skillet with nonstick cooking spray. Add turkey and onion; heat over medium-high heat or until turkey is no longer pink. Reduce heat to medium. Stir in tomato sauce, oregano, cinnamon, cayenne and 1/4 teaspoon each salt and black pepper; cook, stirring occasionally, until mixture begins to simmer. Simmer for 2 to 3 minutes. Remove from heat.
Step 3
Meanwhile, whisk together flour and 1/4 cup evaporated milk in medium saucepan until smooth. Add additional 2 1/4 cups evaporated milk and remaining 1/2 teaspoon each salt and black pepper; bring to boil over medium heat, stirring frequently. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from heat. Place egg in small bowl; whisk 1/2 cup hot milk mixture into egg. Whisk milk and egg mixture into saucepan; cook for 1 minute longer until thickened.
Step 4
Combine potato flakes, hot water and remaining 1/2 cup evaporated milk in medium bowl.
Step 5
Layer half the eggplant slices on bottom of prepared baking dish. Spoon meat mixture evenly over eggplant; top with 1 cup potato mixture and pour half of white sauce, spreading evenly. Layer remaining eggplant slices over white sauce, top with remaining potato mixture and white sauce. Cover with foil.
Step 6
Bake for 45 minutes. Remove foil; sprinkle with cheese. Bake for an additional 10 minutes or until golden and bubbly. Cool for 10 minutes before serving.
