Turkey Eggplant Casserole Recipes

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GROUND TURKEY AND EGGPLANT CASSEROLE



Ground Turkey and Eggplant Casserole image

Make and share this Ground Turkey and Eggplant Casserole recipe from Food.com.

Provided by jrobertfl

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb ground turkey
2 tablespoons olive oil
1 medium eggplant, cut into 1-inch cubes
1 cup elbow macaroni, uncooked
1/2 cup water
1 garlic clove, minced
1 tablespoon salt
1/4 teaspoon oregano
1/2 teaspoon ground pepper
4 medium tomatoes, cut into 4ths
2 medium onions, chopped
1 green pepper, cut into strips
1/4 cup parmesan cheese, grated

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.

TURKEY EGGPLANT CASSEROLE



Turkey Eggplant Casserole image

Got this recipe from e-mealz.com. My family LOVED it - including my four children (who do not love vegetables!). Healthy, quick, & easy! Enjoy!

Provided by WJKing

Categories     One Dish Meal

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb ground turkey breast
1 tablespoon minced garlic
1 1/2 cups diced onion & bell peppers
1 1/2 lbs fresh eggplants, diced (do not peel)
28 ounces crushed tomatoes
1 teaspoon dried basil
3/4 cup Italian seasoned breadcrumbs
1/2 cup shredded parmesan cheese

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).

WW TURKEY EGGPLANT CASSEROLE (3PTS)



WW Turkey Eggplant Casserole (3pts) image

My husband and I love this dish. It's easy to make and so delicious. You have to try it.

Categories     Poultry     Dinner     Poultry Dinner

Yield 8

Number Of Ingredients 11

1 1/4 pounds ground skinless turkey breast
1 onion, chopped
3 garlic cloves, minced
1 large ( 1 1/2 pound) eggplant, cubed
One 28-oz can crushed tomatoes (no salt added)
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
chopped fresh mushrooms

Steps:

  • Preheat the oven to 350. Spray a 13 x 9" baking dish with nonstick cooking spray. Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray (Dutch oven works best, it can get "big") and 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 the pan and bake, covered, until the vegetables are tender, 45-50 mins. Uncover and sprinkle with the cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand five minutes before serving.
  • Makes 8 servings, 3 points per serving (about a cup, maybe a little over a cup)
  • Note: I cut the eggplant in small cubes and parboil them for about 2 minutes. It cooks faster and tastes so much better that way.

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

EGGPLANT CASSEROLE



Eggplant Casserole image

With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.

TURKEY EGGPLANT CASSEROLE RECIPE



Turkey Eggplant Casserole Recipe image

Provided by Suzette

Number Of Ingredients 8

1 # ground turkey breast
1 Tbs. minced garlic
1 1/2 diced onion & peppers
1 1/2 pound fresh eggplant, diced not peeled
28 oz crushed tomatoes
1 tsp dried basil
3/4 c. italian bread crumbs
1/2 c. shredded parmesan cheese

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

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  • Slice eggplant: Cut the eggplant widthwise (into rounds) about 1/4-1/3 inch thick. Brush, rub or spray a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 10-15 minutes, or until eggplant is hot and starting to cook down. Remove from oven.
  • Sauté: Meanwhile, heat 1/2 Tablespoon olive oil in large sauté pan. Once hot, add garlic and cook until fragrant, about 2 minutes. Add ground turkey into the pan, season with salt, pepper and Italian seasoning. Cook, breaking turkey apart until turkey is cooked through and no longer pink, about 10 minutes. Add sauce to the pan and combine. Remove from heat.
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