1 lg. eggplant (about 1 1/2 lbs.)
1 lg. pear-shaped tomatoes, coarsely chopped
3/4 lb. fresh ground turkey
1 med.-size onion, chopped
1 clove garlic, minced or pressed
1 tsp. olives oil
1 (8 oz.) can no-salt-added tomato sauce
1 tsp. dry oregano leaves
1/4 tsp. ground red pepper and cayenne (optional)
Freshly ground black pepper
Non-stick cooking spray or salad oil
4 oz. (about 1 c.) shredded part-skim Mozzarella cheese
1/2 c. soft whole wheat bread crumbs
1 oz. (about 1/4 c.) grated Parmesan cheese

Slice eggplant crosswise 1/2 inch thick. Place slices, slightly overlapping, on a rack in a pan above 1 inch boiling water. Cover and steam over high heat until tender (about 5 minutes). Meanwhile, place tomatoes in a food processor and coarsely puree. Set vegetables aside separately.

In a wide frying pan, cook turkey, onion, and garlic in oil over medium-high heat, stirring to break up turkey with a fork, until meat is no longer pink (about 7 minutes). Pour off fat. Add tomatoes, tomato sauce, oregano, and, if desired, red pepper. Cook, stirring often, until sauce is thickened (about 10 minutes). Season to taste with black pepper.

Lightly coat a 7x11-inch baking pan with cooking spray. Arrange half the eggplant in pan. Spoon on turkey mixture and sprinkle with Mozzarella. Top with remaining eggplant. (At this point, you may cool, cover and refrigerate until next day.)

Sprinkle casserole with bread crumbs and Parmesan. Bake, uncovered, in a 350 degree oven until crumbs are lightly browned and sauce is bubbling (about 25 minutes; 35 minutes if refrigerated). Makes 6 servings.