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Turkey Eggplant Casserole


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  • 1 1/4 pounds ground skinless turkey breast
  • 1 onion
  • 3 garlic cloves, minced
  • 1 large (1 1/2 pound) eggplant, cubed
  • One 28-ounce can crushed tomatoes
  • 2 peppers (I use one red and one yellow or orange), seeded and diced
  • 3/4 cup seasoned dried bread crumbs
  • 1/4 cup grated Parmesan cheese


Servings 6


Step 1

Preheat oven to 350 – spray 13 x 9 baking pan with nonstick cooking spray

Spray a large nonstick saucepan with cooking spray; 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, break 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 minutes; uncover and sprinkle with the cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand 5 minutes before serving.

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