Post by AutumnGrace on Oct 30, 2019 11:23:22 GMT -5
I tried this health dish last night and Jim & I loved it.
EGGPLANT CASSEROLE
1 eggplant
1 package of Ground turkey
1 can of diced tomatoes
1 can of tomato sauce.
1 can slice black olives (4oz)
Cheese of choice (I used Gouda) shredded. (about 1-2 cups, you decide)
1 tsp of dried or jar garlic
1 tbsp. chili pepper
1 tbsp of cumin
1 tbsp. of dried basil
Salt & Pepper to taste,
2 tbsp. olive oil
Brown turkey in olive oil with all seasonings (garlic, chili pepper, cumin, basil, S&P)
Peel Eggplant and pick a pan suitable for size of eggplant. (I used a 14 inch round pizza pan with I inch sides) slice eggplant about 1/2 inch and lay it in a sprayed or oiled pan, sides touching or maybe even overlapping at the ends a little. Top it with seasoned ground cooked Turkey, spreading out evenly over the pieces. Top with olives sprinkling evenly. Spoon tomatoes over & then drizzle with tomato sauce. After cooking, Top with sprinkled shredded cheese and leave in oven until melted.
Bake at 325 for 40 minutes (when fork can pierce a piece of eggplant and come our easily.) Length of time depends on your oven.
Makes 4 servings if assisted with other things in the meal or 2 servings if that is all you are having.
EGGPLANT CASSEROLE
1 eggplant
1 package of Ground turkey
1 can of diced tomatoes
1 can of tomato sauce.
1 can slice black olives (4oz)
Cheese of choice (I used Gouda) shredded. (about 1-2 cups, you decide)
1 tsp of dried or jar garlic
1 tbsp. chili pepper
1 tbsp of cumin
1 tbsp. of dried basil
Salt & Pepper to taste,
2 tbsp. olive oil
Brown turkey in olive oil with all seasonings (garlic, chili pepper, cumin, basil, S&P)
Peel Eggplant and pick a pan suitable for size of eggplant. (I used a 14 inch round pizza pan with I inch sides) slice eggplant about 1/2 inch and lay it in a sprayed or oiled pan, sides touching or maybe even overlapping at the ends a little. Top it with seasoned ground cooked Turkey, spreading out evenly over the pieces. Top with olives sprinkling evenly. Spoon tomatoes over & then drizzle with tomato sauce. After cooking, Top with sprinkled shredded cheese and leave in oven until melted.
Bake at 325 for 40 minutes (when fork can pierce a piece of eggplant and come our easily.) Length of time depends on your oven.
Makes 4 servings if assisted with other things in the meal or 2 servings if that is all you are having.
