Eggplant Casserole-Tracy style

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Eggplant Casserole-Tracy style calories by ingredient


Introduction

I have upgraded this family recipe and made it healthier by using ground turkey and using gluten free crackers and fat free evaporated milk. It still tastes great and is good for you too. I have upgraded this family recipe and made it healthier by using ground turkey and using gluten free crackers and fat free evaporated milk. It still tastes great and is good for you too.
Number of Servings: 8

Ingredients

    1 pound lean ground turkey
    1/2 cup of yellow onion
    2 whole eggplants peeled and diced
    1 small can of evaporated milk
    1 TBS of worcestershire sauce
    1 rack of crackers, crushed (I use gluten free)
    1 cup finely shredded cheddar cheese
    1 egg

Tips

you can use ground beef, chicken or pork, you can substitute almond/soy milk unflavored if you can't have dairy, you can use bread crumbs or crackers as a binder


Directions

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.