Turkey-Eggplant Casserole

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Ground skinless turkey breast
1		Onion - chopped
3		Garlic cloves - minced
1		Eggplant - (1 1/2 lbs) - cubed (large)
1		No-salt-added crushed tomatoes - (28 oz)
1		Green bell pepper - seeded and diced
1		Red bell pepper - seeded and diced
3/4 cup	109g / 3.8oz	Seasoned dried bread crumbs
1 teaspoon	5ml	Dried basil
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

Preheat the oven to 350 degrees. Spray a 13- by 9-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 to 6 minutes.

Add the eggplant, tomatoes, peppers, bread crumbs and basil; bring to a boil, stirring as needed.

Transfer the turkey mixture to the pan and bake, covered, until the vegetables are tender, 45 to 50 minutes; uncover and sprinkle with the cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand 5 minutes before serving.

This recipe yields 8 servings.

Per Serving: 189 Calories, 2 g Total Fat, 1 g Saturated Fat, 46 mg Cholesterol, 397 mg Sodium, 21 g Total Carbohydrate, 3 g Dietary Fiber, 22 g Protein, 127 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 2 Protein/Milk.

Points Per Serving: 3.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

Rating

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9 (1 votes)

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