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Ingredients

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Directions

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  • Heat oven to 425 degrees F. Coat 11 x 7 x 2-inch pan with nonstick vegetable cooking spray.

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  • Brush the eggplant with 3 tablespoons oil. Place in single layer on 2 baking sheets.

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  • Bake in 425 degree F oven for 30 minutes, turning over halfway through.

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  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onion; saute 6 to 8 minutes or until softened. Add beef and turkey; cook, breaking up meat with wooden spoon, 6 minutes or until no longer pink. Stir in tomato paste, oregano, pepper, cinnamon, 1 teaspoon salt.

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  • Arrange one layer of eggplant over bottom of prepared pan. Top with meat mixture. Repeat layering and finish with top layer of eggplant.

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  • Shake together 2/3 cup milk and flour in jar with tight-fitting lid to dissolve flour. Combine with remaining milk and salt in saucepan. Bring to simmering, whisking.

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  • Beat egg and egg white in small bowl. Whisk some hot milk into egg mixture; then stir into hot milk mixture in saucepan. Cook, whisking, until thick; do not let boil. Pour over eggplant. Sprinkle with Parmesan.

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  • Bake in 425 degree F oven for 30 minutes or until top is bubbly. Makes 8 servings.

Nutrition Facts

311 calories; 18 g total fat; 15 mg cholesterol; 750 mg sodium. 15 g carbohydrates; 23 g protein;

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