2 large eggplants, sliced lengthwise 1/3-inch thick
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 onion, minced
1 small carrot, diced
1 stalk celery, diced
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 pound lean ground turkey
One 28-ounce can crushed tomatoes
1/4 cup loosely-packed fresh basil leaves, roughly chopped
1 cup fat-free ricotta cheese
7 ounces soft tofu, drained
1 large egg, lightly beaten
1/2 cup grated Parmesan
10 ounces frozen spinach, defrosted and drained well
1 cup shredded part-skim mozzarella
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