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Turkey Eggplant Casserole


Ground turkey is combined with eggplant, tomatoes and peppers in this delicious dish.

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes


  • 1 1/4 pounds ground skinless turkey breast
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 large (1.5 pounds) eggplant, cubed
  • 1 28-ounce can crushed tomatoes (no salt)
  • 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 **I use 1/2 cup - yummy


Makes 8 servings.

Preheat oven to 350F. Spray a 13"x9" 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 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. Bake until the cheese is slightly browned, about 15 minutes longer. Let stand 5 minutes before serving. - Denine

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