TURKEY EGGPLANT (AUBERGINE) CASSEROLE

Turkey Eggplant (Aubergine) Casserole image

Provided by HawkeyeGK

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

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1 1/4 lbs ground turkey breast
1 onion, chopped
3 garlic cloves, minced
1 large eggplant, cubed
1 (28 ounce) can crushed tomatoes (no salt)
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup seasoned dry bread crumb
1 teaspoon dried basil
1/4 cup grated parmesan cheese
spaghetti sauce

Steps:

Makes 8 servings.
Preheat oven to 350°F; spray a 13x9-inch baking pan with nonstick cooking spray.
Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; 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, sauce and basil; bring to a boil, stirring as needed.
Transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45-50 minutes; uncover and sprinkle with cheese.

Nutrition Facts : Calories 191.7, Fat 2.4, SaturatedFat 0.9, Cholesterol 46.8, Sodium 495.8, Carbohydrate 21.3, Fiber 5, Sugar 7.5, Protein 22.2