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"The belly rules the mind."--Spanish Proverb

Turkey-Eggplant Casserole Recipe

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This recipe for Turkey-Eggplant Casserole is from The Lackner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ lb. ground turkey
1 onion, chopped
3 garlic cloves, minced
1 large eggplant, cubed
1 (28-oz) can crushed tomatoes
1 bell pepper, diced
¼ cup seasoned bread crumbs
1 tsp. Dried basil
¼ cup Parmesan cheese
Directions:
Directions:
1. Preaheat oven to 350º F. Spray 13”x9” baking dish with nonstick cooking spray.

2. Spray large nonstick saucepan with nonstick cooking spray; heat. Add turkey, onion, and garlic. Cook, stirring as needed, until turkey is browned and onion is softened, 5-6 minutes.

3. Add eggplant, tomatoes, peppers, bread crumbs, and basil; bring to a boil, stirring as needed.

4. Transfer turkey mixture to a baking dish. Bake, covered, until vegetables are tender, 45-50 minutes.

5. Uncover, sprinkle with cheese, and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You can substitute (2) 14.5 oz. cans of diced tomatoes for the can of crushed tomatoes.

 

 

 

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