Turkey Eggplant (Aubergine) Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ground turkey is combined with eggplant, tomatoes and peppers in this delicious dish Ingredients:
1 1/4 lbs ground turkey breast |
1 onion, chopped |
3 garlic cloves, minced |
1 large eggplant, cubed |
1 (28 ounce) can crushed tomatoes (no salt) |
1 green bell pepper, seeded and diced |
1 red bell pepper, seeded and diced |
3/4 cup seasoned dry bread crumb |
1 teaspoon dried basil |
1/4 cup grated parmesan cheese |
spaghetti sauce |
Directions:
1. Makes 8 servings.
2. Preheat oven to 350°F; spray a 13x9-inch baking pan with nonstick cooking spray.
3. Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes.
4. Add the eggplant, tomatoes, peppers, bread crumbs, sauce and basil; bring to a boil, stirring as needed.
5. Transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45-50 minutes; uncover and sprinkle with cheese.
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