Italian Turkey and Eggplant Casserole
By: Kristi Rimkus
Published: Friday, November 12, 2010 - 7:22am

Ingredients




1/2 pound ground turkey breast
1/2 tablespoon olive oil
2 medium leeks, sliced and rinsed
1 ″ medium eggplant, seeded and chopped into 1 pieces
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

Preparation

1 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. 2 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. 3 Combine bread crumbs, cheese, sage and thyme in a bowl. 4 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.

About


Tender eggplant and mushrooms, a jar of spaghetti sauce and lean ground turkey make this a sweet and savory casserole.