4 cups eggplant, peeled and cut into 1/2 inch thick slices,  2 cups Yukon potatoes, peeled and cut into 1/2-inch thick slices, 2 tablespoons butter flavored shortening, 3/4  pound ground turkey, 1/4 pound ground chicken, 2 bay leaves crumbles, 1 1/2 teaspoon rubbed sage, 2 tablespoon chicken bouillon, 1 tablespoon black pepper, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground mace, 2 tablespoons parsley flakes, 1/4 cup dry red wine, 2 eggs, beaten, 1 1/4 cups thinly sliced red onions, 2 garlic cloves, sliced, 2 1/2 cups stewing tomatoes, 2 cups goat cheese

Get out the cast iron skillet, add the shortening to the skillet, heat oil to 400 degrees. Lightly salt and pepper the potatoes, add the potatoes to the oil and fry until golden brown.  Remove the eggplant and potatoes from the skillet and drain on paper towels.  Add the turkey and chicken to the skillet, add salt and pepper to taste.  After the turkey and chicken brown add the onions and garlic, mix well.  Add the cinnamon, mace, parsley flakes, stir, taste add more seasonings if needed.  Add the stewing tomatoes and wine, mix well.  Remove from the heat, once the meat has cooled add the eggs.  Line the casserole dish with the eggplant and potatoes.  Pour 1/2 of the meat mixture on top.  Add another layer of eggplant and potatoes.   Put in a 375-degree oven, bake for 45-55 minutes.  Remove from the oven sprinkle cheese on top, return to the oven until the cheese melts.

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