TURKEY-EGGPLANT CASSEROLE

Submitted by Maureen Mullis

This is a recipe I got from Weight Watchers 11 years ago, and I love it. It serves 8, and each serving is 3 points, for those of you who may follow that eating program. Quite yummy!

1 pound ground turkey
1 onion, chopped
3 garlic cloves, minced
1 large (about 1 1/2 pounds) eggplant, cubed
1 (28-oz) can crushed tomatoes (no salt added)
1 green bell pepper, seeded and diced
1 red bell pepped, seeded and diced
3/4 cup seasoned dried bread crumbs
1 tsp dried basil
1/4 cup grated Parmesan cheese

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

2. Spray large nontick saucepan or Dutch oven with nonstik 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.