TURKEY EGGPLANT CASSEROLE
Got this recipe from e-mealz.com. My family LOVED it - including my four children (who do not love vegetables!). Healthy, quick, & easy! Enjoy!
Provided by WJKing
Categories One Dish Meal
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, saute turkey, onion & peppers & garlic over medium heat until browned. (stir often to break up the turkey).
- Add eggplant, tomatoes and basil. Bring to a low boil for 5 minutes.
- Transfer to a sprayed 9x13 pan.
- Sprinkle bread crumbs on top.
- Cover with foil.
- Bake 60 minutes @ 350. (remove foil last 15 minutes & sprinkle Parmesan cheese on the top).
GROUND TURKEY AND EGGPLANT CASSEROLE
Make and share this Ground Turkey and Eggplant Casserole recipe from Food.com.
Provided by jrobertfl
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook turkey in skillet with olive oil until no longer pink.
- Put into large casserole dish.
- Stir in eggplant, elbows, water, garlic, salt, oregano, and pepper.
- Top with tomatoes, onions, and green pepper.
- Cover and cook at 350 for 50-60 minutes.
- Stir and sprinkle with parmesian cheese.
TURKEY EGGPLANT CASSEROLE RECIPE
Provided by Suzette
Number Of Ingredients 8
Steps:
- In large pot, saute turkey, onion & peppers & garlic over med heat until browned. Stir often to break up turkey. Add eggplant, tomatoes & basil. Bring to alow boil for 5 min. Transfer to sprayed 9x13 pan. Sprinkle bread crumbs over top. Cover with foil. Cook 60 minutes @ 350, remove foil last 15 min. Sprinkle parm. on top. 6 pts plus
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
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