Leftover Turkey Eggplant Casserole
1-1/4 Pounds ground skinless turkey breast
1 onion, chopped
3 garlic cloves, minced
1 Large eggplant - (1 1/2 lbs), cubed
1 Can no-salt-added crushed tomatoes - (28 oz)
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
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.
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.