Best Turkey Eggplant Aubergine Casserole Recipes

Turkey Eggplant Casserole image

Provided by WJKing

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb ground turkey breast
1 tablespoon minced garlic
1 1/2 cups diced onion & bell peppers
1 1/2 lbs fresh eggplants, diced (do not peel)
28 ounces crushed tomatoes
1 teaspoon dried basil
3/4 cup Italian seasoned breadcrumbs
1/2 cup shredded parmesan cheese

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).

Turkey Eggplant (Aubergine) Casserole image

Provided by HawkeyeGK

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

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