WW Turkey Eggplant Casserole (3pts)

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 136.1

Total Fat: 6.9 g
Cholesterol: 52.6 mg
Sodium: 56.9 mg
Total Carbs: 3.5 g
Dietary Fiber: 1.4 g
Protein: 14.7 g

View full nutritional breakdown of WW Turkey Eggplant Casserole (3pts) calories by ingredient

Introduction

My husband and I love this dish. It's easy to make and so delicious. You have to try it. My husband and I love this dish. It's easy to make and so delicious. You have to try it.

Minutes to Prepare: 10

Minutes to Cook: 50

Number of Servings: 8

Ingredients

1 1/4 pounds ground skinless turkey breast

1 onion, chopped

3 garlic cloves, minced

1 large ( 1 1/2 pound) eggplant, cubed

One 28-oz can crushed 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 teaspoon dried basil

1/4 cup grated Parmesan cheese

chopped fresh mushrooms

Directions

Preheat the oven to 350. Spray a 13 x 9" baking dish with nonstick cooking spray. Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray (Dutch oven works best, it can get "big") and heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes. Add the eggplant, tomatoes, peppers, bread crumbs and basil; bring to a boil, stirring as needed. Transfer the turkey mixture to the pan and bake, covered, until the vegetables are tender, 45-50 mins. Uncover and sprinkle with the cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand five minutes before serving.

Makes 8 servings, 3 points per serving (about a cup, maybe a little over a cup)

Note: I cut the eggplant in small cubes and parboil them for about 2 minutes. It cooks faster and tastes so much better that way.

Number of Servings: 8

Recipe submitted by SparkPeople user ILOVEMYBULLDOGS.