Directions:
- Over medium-high heat. Cook onion, garlic, and eggplant until onion is softened and eggplant is golden brown. Remove skillet and set aside.
- Brown turkey and add basil, oregano, cinnamon, salt, and pepper. Stir in tomato sauce and the eggplant mixture. Bring to a boil. Reduce heat and simmer, covered, 20 minutes, stirring occasionally.
- Preheat oven to 425 degrees. Place butter in 10 inch pie plate. Place in oven until butter is melted.
- Yorkshire pudding: In medium bowl beat eggs, add milk and beat until well blended. Add flour and salt. beat until smooth. Pour batter into heated pie plate.
- Place turkey mixture in middle of batter. Spread out upto an inch of edge of pie pan. Sprinkle with cheddar and Parmesan cheeses.
- Bake 30 minutes or until brown and puffy. Cut into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.49 Kcal (1053 kJ) | ||
| Calories from fat | 88.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.86g | 15% | |
|---|---|---|---|
| Cholesterol | 109.97mg | 37% | |
| Sodium | 470.15mg | 20% | |
| Potassium | 345.84mg | 7% | |
| Total Carbs | 20.51g | 7% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 19.6g | 39% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 171.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 127.62 Kcal (534 kJ) | ||
| Calories from fat | 45.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 15% | |
|---|---|---|---|
| Cholesterol | 55.8mg | 37% | |
| Sodium | 238.57mg | 20% | |
| Potassium | 175.49mg | 7% | |
| Total Carbs | 10.41g | 7% | |
| Sugars | 2.06g | 16% | |
| Dietary Fiber | 1g | 8% | |
| Protein | 9.95g | 39% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 0.7mg | 7% | |
| Calcium | 87.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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