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Turkey-Eggplant Casserole

Hard to believe, but this is a Weight Watchers recipe circa “way back when” that I tweaked a bit to make it more flavorful.  I’ve served it many times and no one suspects it is actually good for them ‘cause it tastes so darn good!  
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Ingredients Method

Ingredients
  

  • 1 lb. Hot Italian Turkey Sausage (I love Jennie-O)
  • 1 Medium Onion, chopped
  • 3 Garlic gloves, minced
  • 1  Large (about 1 ½ pounds) Eggplant, cubed
  • 1 – 28oz. Can Crushed Tomatoes, Italian seasoned
  • 1  Yellow Bell Pepper (orange works, too), seeded and diced
  • 1 Red Bell Pepper, seeded and diced
  • ¾ C Seasoned Dried Bread Crumbs
  • 1 tsp Dried Basil
  • ¼ C Grated Parmesan Cheese

Method
 

  1. Preheat oven to 350.  Spray 9 x 13” baking dish with non-stick cooking spray.
  2. Spray large non-stick saucepan or Dutch oven with non-stick cooking spray; heat.  Add turkey, onion and garlic.  Cook, stirring as needed, until turkey is browned and onion is softened.
  3. Add eggplant, tomatoes, peppers, bread crumbs and basil; bring to boil, stirring as needed.
  4. Transfer turkey mixture to baking dish.  Bake, covered, until vegetables are tender (about 45-50 minutes).
  5. Uncover, sprinkle with cheese and bake until cheese is lightly browned, about 15 minutes.  Let stand 5 minutes before serving.