Italian Turkey and Eggplant Casserole
1/2 pound ground turkey breast
1/2 tablespoon olive oil
2 medium leeks, sliced and rinsed
1 cup mushroom, sliced
32 ounces spaghetti sauce
1/2 cup water
1/2 cup bread crumbs
1/4 cup Parmesan cheese, shredded
1 teaspoon sage, fresh minced
1 teaspoon thyme, fresh minced
Heat olive oil in a large nonstick skillet over medium heat. Add turkey and leeks. Cook 5 minutes until turkey is crumbled and cooked through.
Add eggplant, mushrooms, spaghetti sauce (add water to spaghetti sauce jar and swish to get remaining sauce out of the jar and into the pan). Cook for another 5 – 6 minutes to soften vegetables.
Combine bread crumbs, cheese, sage and thyme in a bowl.
Spray a medium sized casserole dish with cooking spray and spread eggplant mixture into the pan. Top with bread crumbs and bake 20 – 25 minutes until vegetables are tender.