Turkey Eggplant Casserole
By: Dr. Barry Sears, the creator of the Zone Diet
If you're looking for easy dinner recipes, this Turkey Eggplant Casserole is for you. This casserole recipe is loaded with hearty ingredients sure to feed the whole family. Or if you're a family of two, you'll have plenty of leftovers for the week.
Cooking Time1 hr 11 min
Cooking MethodOven, Casserole
Ingredients
- 3/4 pound (about 12-ounces) ground skinless turkey
- 1 1/2 onion, chopped
- 3 garlic cloves, minced
- 3 cup eggplant, cubed
- 1 cup canned crushed tomatoes
- 2 green bell peppers, seeded and diced
- 2 red bell peppers, seeded and diced
- 1 cup canned black beans
- 3 ounce seasoned dried bread crumbs
- 1 teaspoon basil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon olive oil
Instructions
- Preheat oven to 350 degrees F. Spray 13 x 9 baking dish with nonstick cooking spray.
- Add 1 tablespoon and 1 teaspoon of olive oil in a large pan, heat. Add turkey, onion, and garlic.
- Cook, stirring as needed, until browned and onion is softened, 5-6 minutes.
- Add eggplant, tomatoes, peppers, bread crumbs, black beans (strained and rinsed) and basil, bring to boil, stirring as needed.
- Transfer turkey mixture to baking dish. Bake, covered, until vegetables are tender, 45-50 minutes.
- Uncover, sprinkle with cheese, and bake until cheese is lightly browned, about 15 minutes. Let stand 4 minutes before serving.