Ingredients
5-1/2 cups cubed eggplant (about 1 large)2 teaspoons salt4 large potatoes, peeled and cubed1/2 cup sour cream1/4 cup butter2 tablespoons all-purpose flour1/4 cup vegetable oil1 pound ground lamb1/2 pound ground turkey1 jar (26 ounces) meatless spaghetti sauce2 tablespoons dried minced onion2 tablespoons minced fresh parsley1 teaspoon garlic powder1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried basil1/2 teaspoon pepper1 cup (4 ounces) crumbled feta cheese
Preparation
Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with sour cream and butter; set aside.
Rinse eggplant and drain well. Sprinkle with flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-qt. baking dish.
In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top.
Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.
