Baked Eggplant and Ground Turkey Casserole

Janne S .

 

Baked Eggplant and Ground Turkey Casserole

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Ingredients:

4 cups thinly sliced eggplant
1 onion, thinly sliced
2 cloves roasted garlic, minced (see below for instructions)
Smart Balance® Omega Non-Stick Cooking Spray
12 ounces ground turkey
1 tablespoon fresh oregano
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/8 teaspoon salt
1 cup marinara or other tomato sauce with no more than 500 mg sodium per 1/2 cup

Directions:

• Heat oven to 375 degrees. Heat a large heavy-bottom skillet over medium heat.
• Coat eggplant, onion and garlic with Smart Balance® Omega Non-Stick Cooking Spray. Place on a sheet tray and cook in the oven for 15 minutes.
• Cook turkey in skillet, stirring often, until browned, about 5 minutes. Stir in oregano, cinnamon, cumin, salt and pepper to taste.
• Coat a 9-inch square pan with Smart Balance® Omega Non-Stick Cooking Spray. Pour in ½ cup tomato sauce and top with ½ eggplant mixture, ½ turkey mixture, ½ eggplant mixture and ½ turkey mixture. Pour in remaining ½ cup tomato sauce. Pour ½ cup water around the edges.
• Cook in the oven for 40 minutes.
• To roast garlic: Heat oven to 375 degrees. Separate heads of garlic into individual cloves, leaving the papery skin intact. Place garlic on a sheet pan and lightly coat with Smart Balance® Omega Non-Stick Cooking Spray. Cook until cloves are soft, about 20 minutes. Once garlic has cooled, remove the skin from the garlic. Cut the cloves in half lengthwise and remove the small sprout near the top of the clove using a knife. (The sprout can be difficult to digest and is sometimes bitter.)

Nutrition Facts:

Makes 4 servings.