Saturday, January 7, 2012

Turkey Eggplant Casserole

1 onion, chopped
3 cloves of garlic, minced
1 package, ground turkey
1 red pepper, chopped
1 green pepper, chopped
1 large eggplant, cut into 1-inch cubes
1 28-oz can crushed tomatoes
3/4 cup breadcrumbs
1 tsp dried basil
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees. In a large dutch oven, sprayed with cooking spray, heat onion and garlic. Add ground turkey and brown. Break the turkey into small pieces while browning.

Add the green pepper, red pepper, and eggplant. When vegetables begin to soften, add the crushed tomatoes, bread crumbs, and basil. Don't forget to season with salt and pepper. Bring to a boil then lower the heat to simmer for about 5 minutes.

Spray a 9 x 13" baking dish with cooking spray. Pour the mixture into the pan. Bake, covered for 30 minutes. Remove from oven and sprinkle more bread crumbs and parmesan cheese. Bake for an additional 15 minutes.

about 3 points per serving.

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