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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 148.2
  • Total Fat: 5.1 g
  • Cholesterol: 42.0 mg
  • Sodium: 88.3 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 14.1 g

View full nutritional breakdown of Turkey Eggplant Casserole calories by ingredient
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Turkey Eggplant Casserole

Submitted by: IAMDESIGNERKT


Number of Servings: 8

Ingredients

    Turkey Eggplant Casserole

    1 pound ground turkey, 93% lean
    2 bell peppers, seeded and chopped (any colors)
    28 oz. can crushed tomatoes in tomato puree
    4 garlic cloves, minced
    1 medium sweet onion, chopped
    1 T. dried basil
    3/4 cup seasoned whole grain bread crumbs
    1 1/2 large (1.5 lbs) raw eggplant, peel and cube
    1/4 cup Parmesan cheese, shredded

    Preheat oven to 350
    Coat a large nonstick soup pot with cooking spray and over medium heat sauté turkey, onions and garlic, until turkey crumbles. Add bell peppers, crushed tomatoes, basil, bread crumbs, and eggplant, stir well and pour into a large casserole dish.
    Cover with foil and bake at 350°F for 50-60 minutes. Uncover and add Parmesan cheese back an additional 15 minutes to melt cheese. Let sit 5 minutes before serving.

    Servings: 8

Directions

Preheat oven to 350
Coat a large nonstick soup pot with cooking spray and over medium heat sauté turkey, onions and garlic, until turkey crumbles. Add bell peppers, crushed tomatoes, basil, bread crumbs, and eggplant, stir well and pour into a large casserole dish.
Cover with foil and bake at 350°F for 50-60 minutes. Uncover and add Parmesan cheese back an additional 15 minutes to melt cheese. Let sit 5 minutes before serving.

Servings: 8


Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user IAMDESIGNERKT.





TAGS:  Poultry |

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