Eggplant and Yorkshire Pudding Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 7 |
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This is a great stay indoors kind of fort food!!! Very tasty and filling! Ingredients:
1 cup onion, chopped |
1 teaspoon garlic, minced |
2 cups eggplants, cubed and peeled |
1 lb lean ground turkey |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 (8 ounce) can tomato sauce |
1 tablespoon light butter |
2 large eggs |
1 cup skim milk |
1 cup all-purpose flour |
1/4 teaspoon salt |
1/4 cup reduced-fat sharp cheddar cheese, shreaded |
2 tablespoons parmesan cheese |
Directions:
1. Over medium-high heat. Cook onion, garlic, and eggplant until onion is softened and eggplant is golden brown. Remove skillet and set aside.
2. Brown turkey and add basil, oregano, cinnamon, salt, and pepper. Stir in tomato sauce and the eggplant mixture. Bring to a boil. Reduce heat and simmer, covered, 20 minutes, stirring occasionally.
3. Preheat oven to 425 degrees. Place butter in 10 inch pie plate. Place in oven until butter is melted.
4. Yorkshire pudding: In medium bowl beat eggs, add milk and beat until well blended. Add flour and salt. beat until smooth. Pour batter into heated pie plate.
5. Place turkey mixture in middle of batter. Spread out upto an inch of edge of pie pan. Sprinkle with cheddar and Parmesan cheeses.
6. Bake 30 minutes or until brown and puffy. Cut into wedges and serve.
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