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MOUSAKKA 
1 lb. ground turkey
2 med. eggplants
Vegetable oil
2 med. onion, peeled and chopped
2 cloves garlic, crushed
1 (8 oz.) can tomato sauce
1 tsp. dried oregano
1 tsp. salt, divided
1/4 tsp. black pepper
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. low-fat milk
1 egg or egg substitute
1/3 c. Parmesan
Pam spray

Peel eggplants, slice 1/4 inch thick. Spray cookie sheet with Pam. Place eggplant on sheet and spray with Pam. Broil until brown, turn and brown other side. Arrange eggplant on bottom of slightly greased 9 x 9 x 2 inch dish. In skillet combine turkey and onions. Stir and cook until onions are soft and turkey browned. Drain. Add garlic, tomato sauce, oregano 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour over eggplant.

Prepare cheese sauce. Melt butter in saucepan. Stir in remaining salt and pepper. Gradually stir in milk. Cook over medium heat until thick and bubbly. In small bowl, beat egg or egg substitute, stir in some hot sauce then add to sauce mixture. Add cheese, stir again. Pour cheese over mixture in baking dish. When doubling recipe, triple sauce recipe and use 13 x 9 inch dish. Bake in 350 degree preheated oven 45 minutes.

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