Ground Turkey and Eggplant Casserole

Everyone can use another easy recipe that tastes great and can be on the table quickly. This recipe may get into your regular rotation because it tastes so good, can support weight and health goals, and can be made ahead of time. 

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Here are some benefits.

• Has lean protein, whole grains, and vegetables in one dish
• Includes phytonutrients and antioxidants like nasunin, flavonols, vitamin C, and lycopene
• Is high in fiber, protein, and heart-healthy fats

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Feel free to add other vegetables, such as spinach or mushrooms. If you’re on a low-carb diet, you can skip the pasta and add cauliflower instead. Consider serving it with parmesan cheese or some fruit for a complete and filling meal.

Recipe for Ground Turkey and Eggplant Casserole

Makes 6 servings

Ingredients:

• 1 20-ounce package of of lean ground turkey
• 2 tablespoons of olive oil
• 2 medium eggplants (about 1 lb each), cut into cubes
• 1 large onion, chopped
• 2 cups of tomatoes, chopped
• 2 cups of cooked whole-grain penne or other pasta
• 2 cloves of garlic, peeled and minced
• ½ teaspoon of oregano
• Black pepper to taste

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Directions: 

1. Heat the olive oil in a skillet and cook the ground turkey.
2. In a bowl, mix all of the ingredients.
3. Add them to a sprayed 9 x 13 baking pan. Bake for 20 minutes or until the casserole browns.
4. Serve warm or freeze in single-serving portions.

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Nutrition information per serving: 285 calories; 11 grams of fat; 2 grams of saturated fat; 55 mg cholesterol; 55 mg sodium; 25 grams of carbohydrates; 6 grams of fiber; 5 grams of sugars; 23 grams of protein

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