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Turkey Eggplant Casserole

1 1/4 pounds ground skinless turkey breast
1 onion -- chopped
3 garlic cloves -- minced
1 large eggplant - (1 1/2 lbs) -- cubed
1 can no-salt-added crushed tomatoes - (28 oz)
1 green bell pepper -- seeded and diced
1 red bell pepper -- seeded and diced
3/4 cup seasoned dried bread crumbs
1 teaspoon dried basil
1/4 cup grated Parmesan cheese


Preheat the oven to 350 degrees. Spray a 13- by 9-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 to 6 minutes.


Add the eggplant, tomatoes, peppers, bread crumbs and basil; bring to a boil, stirring as needed.


Transfer the turkey mixture to the pan and bake, covered, until the vegetables are tender, 45 to 50 minutes; uncover and sprinkle with the cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand 5 minutes before serving.


This recipe yields 8 servings.


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