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2 tablespoons olive oil
1 yellow onion, chopped
1 pound ground turkey, beef, lamb or vegetarian ground meat
1 teaspoon minced garlic (about 2 cloves)
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large eggplant, sliced into 1/3-inch rounds
28-30 ounces of tomato sauce, divided
8-ounce hummus or baba gannoush
(optional)

Preheat oven to 375 degrees. Spray large round casserole dish with non-stick cooking spray. In large heavy skillet, heat oil over medium heat. Cook onions until lightly browned, about 8-10 minutes. Add meat and garlic and brown, breaking it up with spatula. Add cinnamon, salt and pepper and cook it for 2-3 more minutes. Lay half the eggplant slices in bottom of casserole dish. Put half of onion-meat mixture on top, then pour half the tomato sauce over. Put remaining eggplant slices on top of sauce. Top with remaining meat mixture and remaining tomato sauce. Cover dish with aluminum foil. Bake for 45 minutes, until eggplant is very soft. Uncover and allow to cool before serving. Refrigerate up to 2 days or freeze up to 3 months. Top with hummus or baba gannoush at the table, if desired. Serves 8

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