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- Olive oil
- 1 large eggplant, thinly sliced
- 1 large onion, chopped
- 1 green pepper, seeded and chopped
- 1 orange pepper, seeded and chopped
- 2 cups sliced crimini mushrooms
- 1 1/2 pounds lean ground turkey
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 (14.5 ounce) can fire roasted chopped tomatoes, drained of juice
- 3 teaspoons Penzeys Spices Greek Seasonings
- 3 teaspoons Worcestershire sauce
- 2/3 cup grated Reggiano-Parmesan (optional or use a vegan substitute)
- Fresh Basil, chopped for garnish
- For gluten free béchamel sauce:
- 4 cups rice milk
- 1/2 cup buttery spread
- 1/2 cup gluten free multipurpose flour
- Salt to taste
- Ground white pepper to taste
View Full Recipe at This Mama Cooks!
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