Eggplant Casserole-Tracy style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound lean ground turkey1/2 cup of yellow onion2 whole eggplants peeled and diced1 small can of evaporated milk1 TBS of worcestershire sauce1 rack of crackers, crushed (I use gluten free)1 cup finely shredded cheddar cheese1 egg
Brown ground turkey with 1/2 cup of onions, season with salt and pepper. Peel eggplant and dice into cubes and place in boiler pan. Cover the eggplant with water, add about 2 teaspoons of salt to water, bring to boil, reduce to simmer til eggplant is tender and starting to turn opaque/clear. Drain the eggplant well in a colander, combine the eggplant and ground meat mixture in a large greased casserole dish. Add in 1 scrambled egg and 1/2 cup of milk (you can sub almond or soy milk, unflavored) and worcestershire sauce. Blend well with a fork or spoon. Add 1/2 cup of the cheese and 3/4 of the crackers crushed up and mix well. Top with remaining crushed crackers and cheese. Bake at 350* for 30-45 mins covered for first 30 mins then uncover to lightly brown the top.
Serves 8
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user THARESE.
Serves 8
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user THARESE.
Nutritional Info Amount Per Serving
- Calories: 222.0
- Total Fat: 8.3 g
- Cholesterol: 70.8 mg
- Sodium: 207.2 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.5 g
- Protein: 20.7 g
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