Turkey-Eggplant Casserole (WW recipe)
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| Fri, 09-10-2004 - 9:48pm |
I decided to South-Beach-ize this old family favorite Weight Watcher recipe... My dh is in phase-1 trying to detox so I eliminated the bread crumbs in this. Since I am phase 2-3 I usually would not eliminate them, but didn't want to sabatogue my husband's effort. Anyways - it was still a hit! This is one of those warming recipes that are really good this time of year and into the winter. You can make it ahead, freeze it... it makes a lot!
Turkey-Eggplant Casserole
(8 servings)
1 & 1/4 pounds ground skinless turkey
1 onion, chopped
3 garlic cloves, minced
1 large (about 1 &1/2 pounds) eggplant, cubed
1 (28-oz) can crushed tomatoes (no salt added)
1 green bell pepper, seeded & diced
1 red bell pepper, seeded & diced
3/4 cup seasoned dried bread crumbs (omit for phase 1)
1 tsp dried basil
1/4 cup grated Parmesan cheese
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Preheat oven to 350.
Spray 13 x 9 baking dish w/nonstick cooking spray.
Spray large nonstick saucepan or Dutch oven with nonstick cooking spray; heat.
Add turkey, onion, & garlic. Cook, stirring as needed, until turkey is browned & onion is softened, 5-6 minutes.
Add eggplant, tomatoes, peppers, bread crumbs, & basil; bring to a boil, stirring as needed.
(Ok to continue the next steps the next day) --------------
Transfer turkey mixture to baking dish. Bake, covered, until vegetables are tender, 45-50 minutes.
Uncover, sprinkle with Parmesan (I don't measure, I just sprinkle all over to lightly cover) & bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.
Each serving: 3 points.

Edited 9/10/2004 10:26 pm ET ET by cl-its_me_susan

fran