turkey and eggplant casserrole
We had some veggies from the farmers market that I had to use so decided to make this casserole Hubby loved it.
prep time
40 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 small chinese eggplant( cut leghthwise)
- 3 large eggs (whipped)
- 2 cups panko bread crumbs
- 1 pound ground turkey
- 1 small onion (diced)
- 1 clove garlic (diced)
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups your favorite macaroni
- 2 cans cream of mushroom soup
- 1 can water
- 1 cup shredded parmesan cheese
How To Make turkey and eggplant casserrole
-
Step 1Cut eggplant, make dredging station with eggs and panko crumbs. Spray baking dish, dip eggplant in egg then panko crumbs covering generously. place in baking dish, bake in 350 degree oven for 40 minutes.
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Step 2While eggplant is baking put turkey, onion, garlic, sage, salt and pepper in heavy fry pan on medium, brown till turkey is no longer pink.
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Step 3In large sauce pan bring 6 cups of salted water to a boil, add macaroni cook till al dente. Drain
-
Step 4Add the 2 cans of soup and one can of water to the turkey mixture, stirring to combine, then add macaroni.
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Step 5Remove eggplant from oven cut 4 slices into small pieces and add to turkey mixture , pour into baking dish, sprinkle with parmesan cheese, put in oven for about 20 minutes or until heated threw and cheese melts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Turkey
Culture:
American
Category:
Casseroles
Method:
Stove Top
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