Turkey Eggplant Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 pounds ground skinless turkey1 large onion, chopped3 garlic cloves, minced1 large (1 1/2 lb) eggplant, cubed1 can (28-oz) diced or crushed tomatoes1 green bell pepper, diced1 red bell pepper, diced1 cup bread crumbs1 tsp dried basil1/4 cup grated parmesan cheese
Preheat oven to 350F.
Spray a 13" X 9" baking dish with nonstick cooking spray.
spray large nonstick saucepan of Dutch oven with nonstick cooking spray.
Heat.
Add turkey, onion, and garlic. Cook stirring as needed, until turkey is browned and onion is softened. About 5 - 6 minutes.
Add eggplant, tomatoes, peppers, bread crumbs, and basil.
Bring to a boil, stirring as needed
Transfer turkey mixture to baking dish. Bake, covered, until vegetables are tender, 45 - 50 minutes.
Uncover, sprinkle with chese, and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user COUNTCALORIE2.
Spray a 13" X 9" baking dish with nonstick cooking spray.
spray large nonstick saucepan of Dutch oven with nonstick cooking spray.
Heat.
Add turkey, onion, and garlic. Cook stirring as needed, until turkey is browned and onion is softened. About 5 - 6 minutes.
Add eggplant, tomatoes, peppers, bread crumbs, and basil.
Bring to a boil, stirring as needed
Transfer turkey mixture to baking dish. Bake, covered, until vegetables are tender, 45 - 50 minutes.
Uncover, sprinkle with chese, and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user COUNTCALORIE2.
Nutritional Info Amount Per Serving
- Calories: 265.4
- Total Fat: 10.0 g
- Cholesterol: 65.7 mg
- Sodium: 258.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.5 g
- Protein: 22.0 g
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