Turkey and Eggplant Casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Turkey and Eggplant Casserole calories by ingredient
Introduction
Fairly easy and nutritious casserole Fairly easy and nutritious casseroleNumber of Servings: 6
Ingredients
-
3 T olive oil
1 c onion chopped
1 c mushrooms (canned or fresh)
1 can peas
1 medium eggplant
1 can whole tomatoes (can use diced, too)
1 lb lean ground turkey
1 large egg white
5 whole wheat Saltine crackers, crumbed (can use bread crumbs, too)
1/2 package (4 oz) 2% mozzarella
Spices to taste
Directions
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.