From Paulette Vickery's Recipe Collection

WW: TURKEY EGGPLANT CASSEROLE

main dish, poultry, vegetables

1 1/4 lb ground turkey breast
1 each onion, chopped
3 teaspoon minced garlic, in a jar
1 1/2 lb eggplant, cubed
1 can crushed tomatoes, 28oz
1 each green bell pepper, diced
1 each red bell pepper, diced
3/4 cup dried bread crumbs
1 teaspoon dried basil
1/4 cup parmisan cheese

Preheat oven to 350 degrees. Spray a 13-9 inch baking dish with Pam. Spray a large nonstick skillet or dutch oven with Pam, and heat. Add turkey, onion, and garlic. Cook, stirring as needed, until turkey is browned and onion is tender, 5-6 minutes. Add eggplant, tomatoes, peppers, bread crumbs, and basil. Bring to a boil, stirring as needed. Transfer turkey to the prepared pan and bake covered, until vegetables are tender, 45-50 minutes. Uncover and sprinkle with cheese. Bake until cheese is lightly browned, about 15 minutes longer. Let stand 5 minutes before serving. Per serving: calories 189, total fat 2 G, saturated fat 1 G, cholesterol 46 MG, sodium 397 MG, carbohydrate 21 MG, fiber 3 G, protein 22 G, calcium 127 MG, points 3.

Yield: 8 servings




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