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This is one of our favorite ways to use fresh eggplant. The recipe is simple, healthy, and lower in calories than many eggplant dishes. It was adapted from an old 'Weight Watcher' recipe and we have loved it for many years. The Spaghetti Blend, Parsley Leaf, Garlic Granules, and Onion Granules are just the right herbs and spices to give this recipe a great Italian flavor. A delicious casserole that is great even the next day.

SPAGHETTI BLEND, Parsley Leaf, Garlic Granules, Onion Granules


1 lb ground turkey

1 onion, chopped

2 tsp Garlic Granules

1 large eggplant (peeled and cubed)

1 green pepper, diced

1 red pepper, diced

One 28 oz can crushed tomatoes

1 1/2 Tblspn Spaghetti Blend

3/4 cup plain bread crumbs

1 Tblspn Parsley Leaf

1 tsp Onion Granules

1/2 tsp salt

1 Tblspn (grated) Parmesan cheese

3/4 cup (light) Italian Blend cheese

Directions: Preheat oven to 350 degrees. Spray with cooking spray a 13 x 9 inch baking pan. In a large skillet, cook the ground turkey, chopped onion, and Garlic Granules until the turkey is browned. Add the eggplant, peppers, tomatoes, bread crumbs, Spaghetti Blend, Parsley Leaf, Onion Granules, salt, Parmesan Cheese, and bring to a boil. Transfer the mixture to the prepared baking pan, and bake (covered) in the preheated oven for 45 minutes. Remove the cover and sprinkle the top of the casserole with the Italian Blend cheese. Return the pan to the oven and bake for an additional 5 minutes or until the cheese is melted. Let the casserole stand for 5 minutes before serving.

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