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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.Marelyn Baugher, Holdredge, Nebraska Ingredients:
4 cups water |
1 medium eggplant, peeled and cubed |
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
3 medium tomatoes, chopped |
salt and pepper to taste |
1/2 cup milk |
1 egg, beaten |
1/2 cup dry bread crumbs |
2 tablespoons butter, melted |
Directions:
1. In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside.
2. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well.
3. Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through. Yield: 8 servings.
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