Dinner

Turkey and Eggplant Casserole is for Dinner.

Turkey and Eggplant Casserole takes 20 minutes to prepare.

Turkey and Eggplant Casserole takes 60 minutes to cook.

Turkey and Eggplant Casserole makes 8 servings.

The ingredients for Turkey and Eggplant Casserole are:

1 1/4 lb ground skinless turkey
1 onion, chopped
1 lg (1 1/2 lb) eggplant, cubed
1 (28-oz can) rushed tomatoes (no salt added)
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup seasoned dried bread crumbs
1 tsp dried basil
1/4 cup grated Parmesan cheese

Here is how you make Turkey and Eggplant Casserole:

Heat large skillet sprayed with Pam. Brown turkey, onion and garlic for 5-6 min until onion is softened. Add eggplant, tomatoes, peppers, basil and bread crumbs. Heat until boiling. Transfer to 13x7" pan sprayed with Pam. Cover. Bake In 350 oven for 45-50 min. Uncover, sprinkle top with Parmesan cheese. Cook additional 15 minutes. Let stand 5 minutes before serving. Number of Servings: 8Recipe submitted by SparkPeople user CAC221.

The nutritional information for Turkey and Eggplant Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 192.5

• Total Fat: 6.7 g
• Cholesterol: 2.6 mg
• Sodium: 369.7 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 3.2 g
• Protein: 17.9 g