Turkey-Eggplant Casserole

1 pounds ground skinless turkey

1 onion, chopped

3 garlic cloves, minced

1 large (about 1 pounds)

eggplant, cubed

1 (28-oz) can crushed tomatoes

(no salt added)

1 green bell pepper, seeded

and diced

1 red bell pepper, seeded

and diced

cup seasoned dried bread


1 tsp dried basil

cup grated Parmesan cheese


1. Preheat oven to 350 F. Spray 13" x 9" baking dish with nonstick cooking spray.


2. Spray large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add turkey, onion, and garlic. Cook, stirring as needed, until turkey is browned and onion is softened, 5-6 minutes.


3. Add eggplant, tomatoes, peppers, bread crumbs, and basil; bring to a boil, stirring as needed.


4. Transfer turkey mixture to baking dish. Bake, covered, until vegetables are tender, 45-50 minutes.


5. Uncover, sprinkle with cheese, and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.


(Each serving provides: 3 POINTS

Recipe adapted from WEIGHT WATCHERS Simply the Best, 250 Prize Winning Family Recipes. 1997 by Weight Watchers International, Inc. All rights reserved. Reprinted by arrangement with Macmillan Inc.