1 cup unpollered dried eggplant
2 cups chopped celery
4 stalks celery, approximately 2 inches apart
1 cup chopped turkey
1 cup chopped green bell pepper
1 cup chopped Parmesan cheese
Preheat oven to 325 degrees F (165 degrees C)
Bring a large pot of lightly salted water to a boil. Add eggplant and celery and cook until tender but still firm, about 10 minutes. Drain and cool. Wash vegetables, celery and turkey with soap and hot water; drain.
To make the Sauce: In a heavy-duty saucepan, combine eggplant, celery, pepper, 3 tablespoons of cheese, and enough cold water to cover. Cook over medium-high heat for 30 minutes. Stir in reserved cooked eggplant juice, enough water to cover, milk, salt and water. Simmer, covered, for several minutes. Taste and change sauce consistency to suit your taste. Heat a large skillet over medium heat and lightly oiled pencil edge, or in the microwave. Add onions to the sauce to warm-up; stir and increase heat to medium-high. Cook and stir until onions come to a boil and tender-crisp, about 7 minutes. Remove the lid, initially to allow other juices to drain; place raw eggplant in bowl and set aside.