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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This recipe is lower in fat but has a great flavor. This also freezes well for make-ahead cooking. Ingredients:
1 tablespoon vegetable oil |
2 medium eggplants, sliced 1/4 inch thin |
2 lbs ground turkey |
1 onion, chopped |
2 (14 ounce) cans diced tomatoes, drained |
2 garlic cloves, chopped |
2 teaspoons dried basil |
2 teaspoons dried oregano |
3 tablespoons tomato paste |
1 teaspoon ground cinnamon |
salt & pepper |
2/3 cup breadcrumbs |
1/2 cup grated parmesan cheese |
2 cups ricotta cheese |
8 ounces feta cheese, crumbled |
2 eggs |
cooking spray |
Directions:
1. Preheat oven to 375°F.
2. Heat oil in skillet, add eggplant, sauté 5 minutes per side; remove.
3. Add turkey and onion, stirring to break up clumps.
4. Cook until browned, drain excess grease.
5. Add tomatoes to skillet, add garlic, oregano, basil, tomato paste, cinnamon, salt, pepper.
6. Stir until cooked through, 10 minutes.
7. Spray a 3 quart baking dish with cooking spray and sprinkle with a thin layer of bread crumbs.
8. Add a layer of eggplant, a layer of turkey mixture and sprinkle with parmesan.
9. Top with bread crumbs,repeat layers.
10. In a medium bowl stir together ricotta, feta, eggs and spread over casserole.
11. Cover with aluminum foil.
12. Bake for 1 hr 10 minutes.
13. Remove from oven and remove tin foil.
14. Increase oven temp to broil.
15. Broil for 3-4 minutes until top is browned.
16. Let this stand 10 minutes before slicing and serving.
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