Turkey Eggplant Casserole
1 1/2 lbs. ground turkey
1 onion, chopped
3 garlic cloves, minced
1 eggplant, about 1 1/2 lbs, diced
1 (28 oz) can crushed tomatoes
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
Pre-heat oven to 350 degrees.
Grease/spray nonstick on a 13x 9 baking dish. Brown turkey, onion and garlic 5-6 minutes until turkey is browned and onion is soft) in a nonstick pan.
Add eggplant, tomatoes, peppers, breadcrumbs and basil, bringing to a boil and stirring as needed. Transfer to the baking dish.
Bake, covered, until vegetables are tender, about 45-50 minutes.
Uncover, sprinkle the parmesan cheese and then bake until cheese is lightly browned, about 15 minutes.
Let stand 5 minutes before serving.
Pairs Well With
We ate this ALOT growing up!