EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
TURKEY EGGPLANT CASSEROLE
Got this recipe from e-mealz.com. My family LOVED it - including my four children (who do not love vegetables!). Healthy, quick, & easy! Enjoy!
Provided by WJKing
Categories One Dish Meal
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, saute turkey, onion & peppers & garlic over medium heat until browned. (stir often to break up the turkey).
- Add eggplant, tomatoes and basil. Bring to a low boil for 5 minutes.
- Transfer to a sprayed 9x13 pan.
- Sprinkle bread crumbs on top.
- Cover with foil.
- Bake 60 minutes @ 350. (remove foil last 15 minutes & sprinkle Parmesan cheese on the top).
GROUND TURKEY AND EGGPLANT CASSEROLE
Make and share this Ground Turkey and Eggplant Casserole recipe from Food.com.
Provided by jrobertfl
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook turkey in skillet with olive oil until no longer pink.
- Put into large casserole dish.
- Stir in eggplant, elbows, water, garlic, salt, oregano, and pepper.
- Top with tomatoes, onions, and green pepper.
- Cover and cook at 350 for 50-60 minutes.
- Stir and sprinkle with parmesian cheese.
TURKEY EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Turkey Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by HawkeyeGK
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Makes 8 servings.
- Preheat oven to 350°F; spray a 13x9-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, 5-6 minutes.
- Add the eggplant, tomatoes, peppers, bread crumbs, sauce and basil; bring to a boil, stirring as needed.
- Transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45-50 minutes; uncover and sprinkle with cheese.
Nutrition Facts : Calories 191.7, Fat 2.4, SaturatedFat 0.9, Cholesterol 46.8, Sodium 495.8, Carbohydrate 21.3, Fiber 5, Sugar 7.5, Protein 22.2
TURKEY EGGPLANT CASSEROLE RECIPE
Provided by Suzette
Number Of Ingredients 8
Steps:
- In large pot, saute turkey, onion & peppers & garlic over med heat until browned. Stir often to break up turkey. Add eggplant, tomatoes & basil. Bring to alow boil for 5 min. Transfer to sprayed 9x13 pan. Sprinkle bread crumbs over top. Cover with foil. Cook 60 minutes @ 350, remove foil last 15 min. Sprinkle parm. on top. 6 pts plus
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- Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry and set aside.
- Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate.
- Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley.
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