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Turkey Eggplant Casserole

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Member since 2006

Serves | Prep Time | Cook Time 60 to 75


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.

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