Have an afternoon to leisurely create a low cost flavor masterpiece, this is it!
Serves 6
1 pound ground turkey
6 6inch Serrano chilies, de-seeded and cut into large chunks
2 22Oz. jars Safeway tomato basil sauce (or any good seasoned tomato sauce)
6 large garlic cloves, crushed and chopped
2 large eggplants, cut into ½ to ¾ inch slices
2 cups red wine
6 tablespoons olive oil
2 cups shredded sharp white cheddar cheese
2 tablespoons minced garlic
In a large fry pan, apply a light coat of oil to pan, and paint light coat oil on one side of eggplant. Heat pan and fry coated side of eggplant on Medium heat for 2 minutes. While the first eggplant side is cooking, coat side up lightly with oil and turn and continue to cook for additional 2 minutes. Continue frying eggplant on each side for 2 minute periods until both sides of eggplant are light brown and the spatula easily pieces through each cut eggplant piece. In a separate pan, heat 2 tablespoons olive oil, add large chopped garlic and Serrano peppers and cook for 3 minutes on medium heat. Add ground turkey and stir until almost fully cooked. In a 3-quart sauce pan heat tomato basil sauce (or sauce of your choice) with minced garlic and red wine it comes to a boil, reduce heat to low boil and continue heating for 30 minutes at low boil, stirring frequently, being careful not to burn the sauce. In a 9 1/2 inch, high lipped baking pan, spread one level of eggplant, saving the two eggplant end pieces for top decoration. Spoon in turkey evenly and cover with sauce saving ½ sauce for second level. Cover with second level of eggplant, spoon in remaining sauce and cover with grated cheddar cheese and top with two eggplant end pieces. Bake at 350 degrees for 1 hour or until cheese is medium brown. WOW!