Ingredients for Turkey Eggplant Casserole
- Ground Turkey Breast
- 2 cloves garlic, minced
- Bell Peppers
- Eggplants
- Crushed Tomatoes
- Dried Basil
- Italian Seasoned Breadcrumbs
- Parmesan Cheese
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How to Make Turkey Eggplant Casserole
- Preheat oven to 350°F (175°C).
- In a large pot or Dutch oven, sauté 1 lb ground turkey, 1 medium onion (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced) over medium heat until the turkey is browned and the vegetables are softened (about 8-10 minutes).
- Add 1 large eggplant (diced), 1 (28 ounce) can crushed tomatoes, and 1/4 cup fresh basil (chopped).
- Bring to a gentle simmer, reduce heat to low, and cook for 5 minutes, stirring occasionally.
- Lightly grease a 9x13 inch baking dish.
- Transfer the turkey and eggplant mixture to the prepared baking dish.
- Sprinkle 1 cup breadcrumbs evenly over the top.
- Cover the baking dish with aluminum foil.
- Bake for 60 minutes, or until the casserole is heated through and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the breadcrumbs are golden brown.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
10g
Fat
5g
Carbs
5g