1 pkg lean ground turkey (1.25 pounds)
1 large eggplant, peeled and cubed (about 1.75 pound before cutting)
1 large yellow onion, chopped
1 green pepper seeded and chopped
1 red pepper seeded and chopped
3 large cloves garlic, minced
1 cup bread crumbs
1 large (28 oz) can crushed tomatoes
1 t. dried basil
½ cup grated parmesan cheese
Preheat the oven to 350
Spray a large (13 x 9) casserole dish with non-stick spray
In a large pot, add a little olive oil and heat.
Add the turkey and onion. Break up the turkey with a wooden spoon, and cook stirring occasionally for 3 minutes.
Add the garlic and continue cooking and stirring occasionally for another 3 minutes.
Turn off the heat and add everything else except the eggplant and cheese. Mix really well, and then fold in the eggplant to combine.
Pour into the prepared casserole dish, cover with foil, and bake for 50 minutes.
Sprinkle ½ cup grated parmesan cheese over the top and return to the oven uncovered for another 15 minutes.
Let the casserole sit on the counter for at least 10 minutes before serving. 15 is better.
Note: I start by peeling and cubing the eggplant. I layer it in a strainer and sprinkle a fair amount of salt between layers to remove any bitter liquids. Once I have that in the colander, I prep all the other veggies. When I am at the point of adding the eggplant to the pot, I rinse it really well, but enough salt remains that I find adding salt to the dish is not necessary. And I even use the “no salt added†type of canned tomatoes. It still comes out seasoned well enough for my taste.
Lucy
"Even if you're on the right track, you'll get run over if you just sit there." |
