• Gather ingredients
  

Prepare Eggplant or Potato

• If using potato:

  Slice into ¼" rounds
• If using eggplant:

  Slice into ¼" rounds.

  Place in colander.

  Sprinkle with salt.

  Allow to drain for ½ hour.

  Pat dry, removing as much salt as possible.

Prepare Meat Sauce

• Chop ½ cup onion
• Heat medium skillet over medium heat.

  Add 1 tablespoon olive oil.
• Sauté 1 pound ground turkey, and onion until brown.
• Add 3 tablespoon water, 1 tablespoon tomato paste, 3 tablespoon red wine, 1 teaspoon dried parsley, salt and pepper
• Simmer until the liquid has been absorbed.
  
• Remove from heat, and allow to cool.
• Add ⅛ teaspoon cinnamon, 3 tablespoon cheese, and 2 tablespoon breadcrumbs

Broil Potato or Eggplant

• Lightly brush potato or eggplant with oil on both sides
• Broil until lightly brown on both sides.
  

Prepare to bake

• Preheat oven to 350℉.
• Lightly oil 5x9" loaf pan and coat with bread crumbs.
• Spread about ½ of potato or eggplant on the bottom.
• Spread meat mixture over the potato.
• Add layer of remaining potato.
• If using cottage cheese or labneh spread 1 tablespoon on top.

Make béchamel sauce

• Warm 1⅓ cup milk in microwave
• Heat 2 tablespoon olive oil in medium sauce pan over low heat.
• Whisk in 3 tablespoon flour until well blended.
  
• Remove from heat and stir in milk.
• Return to heat, stir until the sauce is smooth and thick enough to coat spoon.
  
• In a small mixing bowl, mix egg with a little of the hot sauce.
• Reduce heat to very low, and remove from heat.
• Stir egg mixture into the sauce pan.
• Return to heat for 2 minutes.
• Season with ⅛ teaspoon nutmeg, salt and pepper.
  

Bake

• Spoon béchamel sauce on top.

  Sprinkle with 1 tablespoon parmesan if using.
  
• Bake at 350℉ for 40 minutes until golden.
• Remove from heat and allow to cool for 10 minutes.
  
• Serve.