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    Turkey Eggplant Casserole

    Source of Recipe

    WW Post

    Recipe Introduction

    Points: 4 (Core needs to count bread crumbs and use nonfat grated cheese)

    Serves: 8 (208 Calories 7g Fat 4g Fiber)

    List of Ingredients

    1-1/4 lbs ground turkey
    1 onion, chopped
    3 cloves garlic, minced
    1 large eggplant, cubed
    1 can (28 oz) whole tomatoes
    1 green bell pepper, seeded & diced
    1 red bell pepper, seeded & diced
    3/4 cup seasoned bread crumbs [I use whole wheat breadcrumbs]
    1 tsp dried basil
    1/4 cup grated Parmesan cheese


    Preheat the oven to 350F. Spray a 13x9" baking pan with nonstick cooking spray.

    Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray and place on medium-high 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 baking pan and bake, covered, until the vegetables are tender, 45-50 minutes. Uncover and sprinkle with the grated cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand 5 minutes before serving.




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