1 C. Onion, finely chopped
1 tsp. Minced Garlic
2 C. Japanese Eggplant, halved lengthwise, then cut into chunks
1 lb. Ground Turkey
1 tsp. Dried Basil
1/2 tsp each Dried Oregano, Salt, Cinnamon
1/4 tsp. Pepper
8oz. Can Tomato Sauce
1 T. Butter
1/2 C. Egg Beaters
1 C. Skim Milk
1 C. Flour
1/4 tsp. Salt
1/4 C. Shredded reduced fat Sharp Cheddar Cheese
2 T. Parmesan Cheese

Cook Onion, garlic, and eggplant in a nonstick pan over medium-high heat, stirring constantly, 5-7 minutes, or until onion is soft and eggplant is golden brown. Remove vegetables from skillet and set aside. Coat with cooking spray, add turkey, and cook over medium heat, stirring, until no longer pink. Add seasonings, tomato sauce and eggplant mixture. Bring to a boil, reduce heat and simmer, covered, 20 minutes, stirring occasionally. Meanwhile preheat oven to 425. In medium bowl, lightly beat eggs. Add milk and beat until well blended. Add flour and salt. Beat until batter is smooth. Place butter in a pie pan. Set pan in oven for butter to melt. Pour batter into heated pie plate when turkey is done cooking, and place turkey in center of batter. Spread turkey mix to 1” of edge. Sprinkle with cheddar and Parmesan cheese. Bake 30 minutes, until brown and puffy. Cut into wedges and serve.