Turkey and Eggplant Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 T olive oil1 c onion chopped1 c mushrooms (canned or fresh)1 can peas1 medium eggplant1 can whole tomatoes (can use diced, too)1 lb lean ground turkey1 large egg white5 whole wheat Saltine crackers, crumbed (can use bread crumbs, too)1/2 package (4 oz) 2% mozzarellaSpices to taste
Start by salting and roasting the eggplant. About 30 minutes in a 350 degree oven.
Then (using a large pan) saute the onion and mushroom, add the turkey and cook through. Once cooked, add the peas, tomatoes (if you use whole break them up with your fingers), tomato juice, eggplant, cracker crumbs and egg white. Spice it up to taste—we like a lot of spice and I used about 1 t garlic salt, 1 T black pepper, .5 T cayenne, 1 T sage and 1 t ground mustard. Transfer to a casserole dish and cover with mozzarella.
Bake for 35-45 minutes in a 350 degree oven.
Makes about 6 2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user EVTMCART.
Then (using a large pan) saute the onion and mushroom, add the turkey and cook through. Once cooked, add the peas, tomatoes (if you use whole break them up with your fingers), tomato juice, eggplant, cracker crumbs and egg white. Spice it up to taste—we like a lot of spice and I used about 1 t garlic salt, 1 T black pepper, .5 T cayenne, 1 T sage and 1 t ground mustard. Transfer to a casserole dish and cover with mozzarella.
Bake for 35-45 minutes in a 350 degree oven.
Makes about 6 2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user EVTMCART.
Nutritional Info Amount Per Serving
- Calories: 310.5
- Total Fat: 16.0 g
- Cholesterol: 64.3 mg
- Sodium: 447.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 5.9 g
- Protein: 25.0 g
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