11/4 lb ground turkey breast
1 onion (chopped)
1 large (11/2lb) eggplant (cubed)
1-28 oz. can crushed tomatoes
1 red pepper (diced)
1 tsp dried basil
3 garlic cloves (minced)
Chopped Mushrooms (how many you want)
1 green pepper (diced)
¾ c. dried bread crumbs
¼ grated parmasan cheese
1) Preheat oven to 350 degree
2) Spray 13 x 9 pan w/cooking spray
3) Spray large saucepan/dutch oven w/cooking spray; heat, then add turkey, onion, garlic and mushrooms. Cook, stir as needed, until the turkey is brown and the onion is soft (5-6 min)
4) Add eggplant, tomatoes, peppers, breadcrumbs and basil; bring to a boil, stir as needed
5) Transfer turkey mixture to pan and bake, covered, until vegetables are tender (45-50 min)
6) 5. Uncover, sprinkle w/ parmasan cheese. Bake until cheese is lightly brown (10-15 min)
7) Let stand 5 min. before serving.
h/t Andrea Sisco
1 onion (chopped)
1 large (11/2lb) eggplant (cubed)
1-28 oz. can crushed tomatoes
1 red pepper (diced)
1 tsp dried basil
3 garlic cloves (minced)
Chopped Mushrooms (how many you want)
1 green pepper (diced)
¾ c. dried bread crumbs
¼ grated parmasan cheese
1) Preheat oven to 350 degree
2) Spray 13 x 9 pan w/cooking spray
3) Spray large saucepan/dutch oven w/cooking spray; heat, then add turkey, onion, garlic and mushrooms. Cook, stir as needed, until the turkey is brown and the onion is soft (5-6 min)
4) Add eggplant, tomatoes, peppers, breadcrumbs and basil; bring to a boil, stir as needed
5) Transfer turkey mixture to pan and bake, covered, until vegetables are tender (45-50 min)
6) 5. Uncover, sprinkle w/ parmasan cheese. Bake until cheese is lightly brown (10-15 min)
7) Let stand 5 min. before serving.
h/t Andrea Sisco
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