Eggplant and Spinach Casserole

Eggplant & Spinach Casserole Recipe/Instructions:

                                                                                 

Prep Time:  At least 45 minutes prior to Casserole going in the oven.

Preheat Oven to 375 Degrees

 

Ingredients:

 

1 Large Eggplant (Sliced in 1/2" round pieces) (also save remaining and Chop, cook with other veggies)

1 Medium White Onion (Chopped)

6 Mushrooms (Chopped)

Green & Orange Bell Pepper (Chop 1/2 of Each)

8oz Frozen Chopped Spinach (Thaw in microwave and Drain)

1 Pound Extra Lean Ground Turkey (Browned)

1/2 Cup Shredded Pepper Jack Cheese

Extra Virgin Olive Oil (EVOO) (Approx 1 Tbsp)

Minced Garlic (Approx 1 Tbsp)

Salt

1- 15.5 oz Can of Unsalted Tomato Sauce & 1 Small Can of Unsalted Tomato Sauce

2/3 Part Skim Ricotta Cheese

1/2 Cup Plain Greek Yogurt

1/2 Cup Fat Free Mozzarella Cheese   

1/4 Cup Grated Reduced Fat Parmesan Cheese

Approx. 1/2 Cup Panko Whole Wheat Bread Crumbs (This may be hard to find, ask your grocer if they carry it, otherwise just use any bread crumbs of your choice).

 

Instructions:

                     
Slice the eggplant in round pieces. Rinse pieces in cold water, place in bowl and sprinkle with salt.  Soften in pan w/ very small amt of EVOO (flipping over frequently). (Eggplant is like a sponge and it will soak up the EVOO so be sure to use very small amt).  Set aside.

 

On Medium High Heat Saute onion, mushrooms, orange & green bell pepper, and extra eggplant w/ EVOO and minced garlic for approx 15 minutes. 

After done add Shredded Pepper Jack Cheese and Large can of unsalted tomato sauce, stir.  Simmer on Medium Low for a few minutes (until cheese is melted). Set aside.

Brown 1 pound of Extra Lean Ground Turkey w/ small amt of EVOO and salt. Mix with veggies. Set aside.

In separate bowl mix Ricotta Cheese, Greek Yogurt & Parmesan Cheese together. This is the "stuffing" for the eggplant.  Take a Teaspoon full of the stuffing and put on Eggplant rounds then fold, set aside.  Once all are stuffed everything is ready to place in pan.

 

Use 9x13 pan.
Pour small amt of unsalted tomato sauce on bottom of pan. 

Then pour half of veggies and meat on top.

Place all stuffed eggplant in pan in rows and then top with rest of meat and veggies.
Pour and spread the rest of tomato sauce (from small can).
Top with Chopped Spinach, Sprinkle Fat Free Mozzarella Cheese & Parmesan Cheese.

Sprinkle Panko Whole Wheat Bread crumbs on top.
Cook in oven for 20-25 minutes.

Dinner is served!!  This Casserole is amazing!!  Both of my sons LOVED it and asked for seconds!!  Enjoy!!!