Turkey Eggplant Casserole
Source of Recipe
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.