Ground Turkey And Eggplant Casserole Recipes

MOUSSAKA: EGGPLANT CASSEROLE

Steps:

• Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
• Turn the broiler of your oven on.
• Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
• Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
• Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
• Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
• Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
• Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

GROUND TURKEY AND EGGPLANT CASSEROLE

Steps:

• Cook turkey in skillet with olive oil until no longer pink.
• Put into large casserole dish.
• Stir in eggplant, elbows, water, garlic, salt, oregano, and pepper.
• Top with tomatoes, onions, and green pepper.
• Cover and cook at 350 for 50-60 minutes.
• Stir and sprinkle with parmesian cheese.

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
• Cook peeled, diced eggplant in boiling water until fork tender; drain well.
• In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
• Pour into prepared baking dish.
• Bake in preheated oven for 30 minutes or until golden brown.

TURKEY EGGPLANT CASSEROLE

Steps:

• In a large pot, saute turkey, onion & peppers & garlic over medium heat until browned. (stir often to break up the turkey).
• Add eggplant, tomatoes and basil. Bring to a low boil for 5 minutes.
• Transfer to a sprayed 9x13 pan.
• Sprinkle bread crumbs on top.
• Cover with foil.
• Bake 60 minutes @ 350. (remove foil last 15 minutes & sprinkle Parmesan cheese on the top).

TURKEY EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Makes 8 servings.
• Preheat oven to 350°F; spray a 13x9-inch baking pan with nonstick cooking spray.
• Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes.
• Add the eggplant, tomatoes, peppers, bread crumbs, sauce and basil; bring to a boil, stirring as needed.
• Transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45-50 minutes; uncover and sprinkle with cheese.

TURKEY EGGPLANT CASSEROLE RECIPE

Steps:

• In large pot, saute turkey, onion & peppers & garlic over med heat until browned. Stir often to break up turkey. Add eggplant, tomatoes & basil. Bring to alow boil for 5 min. Transfer to sprayed 9x13 pan. Sprinkle bread crumbs over top. Cover with foil. Cook 60 minutes @ 350, remove foil last 15 min. Sprinkle parm. on top. 6 pts plus