Eggplant And Ground Turkey Parmesan Casserole Recipes

17 DAY DIET : TURKEY EGGPLANT PARMESAN

Steps:

• 1. Position a rack in the center of the oven and preheat to 350°F Spray a large baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. Bake, turning once, until the slices begin to soften and brown, about 30 minutes.
• 2. Meanwhile, spray a large saucepan with nonstick cooking spray. Set over medium heat and add the ground turkey, breaking it up with a spoon. Cook, stirring often, until the meat loses its raw, pink color and browns a bit, about 5 minutes. Pour in the marinara sauce; stir in the oregano, basil, and fennel seeds. Remove the pot from the heat.
• 3. Layer the eggplant slices and turkey marinara sauce in a 9-x13-inch baking dish. Sprinkle the cheese on top. Bake until bubbling, about 30 minutes. Cool for 5 minutes before serving.

GROUND TURKEY AND EGGPLANT CASSEROLE

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.

EGGPLANT AND GROUND TURKEY PARMESAN CASSEROLE

Steps:

• Preheat oven to 350 degrees, then cut off the ends and slice eggplant into 1/4" rounds. Lay out and salt both sides. Let set for 30 minutes, then rinse salt and place rounds on paper towel and pat to remove water.
• Create an egg bath by cracking two eggs and whisking with 1/8 cup of water.
• Grate 1 cup of parmesan cheese into large flat container to be used to coat the eggplant rounds.
• Heat 1/2 cup olive oil to medium high heat in frying pan.
• Dip each round into egg bath then shake in parmesan cheese, and move to plate.
• In seperate pot brown 1 lb ground turkey and 1 lb turkey sausage in 2T Olive Oil with 2 cloves of garlic. When browned, stir in 1/2 of 24 oz. jar of low carb spaghetti sauce. Cook for 5 minutes to merge flavors.
• When olive oil in frying pan is hot, fry dipped eggplant rounds until browned - 1 to 2 minutes per side, 3 or 4 at a time, until all rounds are cooked.
• Layer casserole dish, eggplant, meat mixture, mozzarella cheese, then repeat for 3 total layers of each. Finish off with any parmesan left from the initial eggplant coating.
• Put in oven at 350 degrees for 25 minutes.

TURKEY EGGPLANT CASSEROLE

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).

TURKEY EGGPLANT CASSEROLE RECIPE

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

TURKEY EGGPLANT (AUBERGINE) CASSEROLE

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.

EGGPLANT PARMESAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
• Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
• Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
• Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
• Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
• Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.