Turkey and Eggplant Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 192.5
- Total Fat: 6.7 g
- Cholesterol: 2.6 mg
- Sodium: 369.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.2 g
- Protein: 17.9 g
View full nutritional breakdown of Turkey and Eggplant Casserole calories by ingredient
Number of Servings: 8
Ingredients
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1 1/4 lb ground skinless turkey
1 onion, chopped
1 lg (1 1/2 lb) eggplant, cubed
1 (28-oz can) rushed tomatoes (no salt added)
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup seasoned dried bread crumbs
1 tsp dried basil
1/4 cup grated Parmesan cheese
Directions
Heat large skillet sprayed with Pam. Brown turkey, onion and garlic for 5-6 min until onion is softened. Add eggplant, tomatoes, peppers, basil and bread crumbs. Heat until boiling. Transfer to 13x7" pan sprayed with Pam. Cover. Bake In 350 oven for 45-50 min. Uncover, sprinkle top with Parmesan cheese. Cook additional 15 minutes. Let stand 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CAC221.
Number of Servings: 8
Recipe submitted by SparkPeople user CAC221.
Member Ratings For This Recipe
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CD6555023
