Turkey Moussaka

1 large potato, peeled sliced
1 pound eggplant
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup crushed tomatoes
1 pound cooked turkey, shredded
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cinnamon
1/4 teaspoon sugar

1/4 cup butter
2 tablespoons flour
2 cups hot milk
2 eggs, beaten
1/2 cup Parmesan cheese, grated
1/8 teaspoon nutmeg
salt and pepper

1. Preheat oven to 350 degrees.
2. Brush the bottom of a casserole dish with olive oil and layer sliced potatoes. Bake until tender, about 15 minutes.
3. Slice eggplant into 1/2" thick slices and sprinkle lightly with salt. Drain on paper towel.
4. Heat olive oil in a large saucepan over medium heat. Sauté the onion until tender, then stir in the garlic, tomatoes, turkey, oregano, basil, cinnamon and sugar. Simmer sauce gently while preparing bechamel.
5. In a separate saucepan over medium-low heat, melt butter, then whisk in flour and cook for a few minutes. Gradually add in milk, whisking constantly, until fully incorporated. Cook, stirring often, until thickened.
6. Remove the milk from the heat. Add a bit of the milk to the egg and whisk together, then add back to the saucepan. Stir in the Parmesan and nutmeg and season with salt and pepper.
7. Remove the potatoes from the oven. Layer eggplant and turkey and tomato sauce on top of the potatoes, then top with bechamel sauce. Bake in the oven until bechamel has browned, about 30 minutes.

Makes 6 servings