Turkey and Eggplant Casserole

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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
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Number of Servings: 8

Ingredients

    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.

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Member Ratings For This Recipe



  • I LOVE this! It makes a lot so I freeze portions for on the go meals. - 8/17/11

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