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Turkey-Eggplant Cassarole Recipe

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This recipe for Turkey-Eggplant Cassarole is from The Rob & Karen Droege Family Cookbook, 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:  
1-11/2 pounds of ground skinless turkey
1 onion chopped
3 cloves of minced garlic (or equiv. of minced garlic in a jar)
1 large eggplant, cubed
1 28 oz can crushed tomatoes ( I use the ones with green
chiles just for that little kick)
1 green bell pepper, seeded and diced
1 red pepper seeded and diced
3/4 C seasoned dried bread crumbs
1 tsp dried basil
1/2 cup of Parmesan cheese

Directions:
Directions:
1.Preheat oven to 350º, lightly spray 13 x 9 pan with Pam

2.Spray large nonstick pan with Pam and heat. Add turkey, onion and garlic and lightly cook until turkey is lightly browned and onion is soft (5-6 min)

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

4. Transfer all to baking dish and bake, covered, until vegetables are tender (45-50 min)

5. Uncover, sprinkle with cheese and bake until cheese is lightly browned (about 10 min)

6. Let stand about 15 min before serving

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min prep, 1 hour cooking
Personal Notes:
Personal Notes:
Very healthy..low fat, low calorie,high fiber. Great with a salad and beer bread.

 

 

 

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