I seriously love casseroles. They are so easy and fun to put together. If they are really delicious they become staples for family traditions and the holidays. Something about getting a mouth full of flavors in one bite really does it for me. This one in particular, requires a little more TLC before you just throw the ingredients into your baking dish but I promise it’ll be worth your while!
Eggplant is actually a fruit.Also high in potassium and a good source of fiber and B vitamins
Ground turkey contains tryptophan (amino acid) which does not only make you sleepy but improves your immune system. Regular consumption of turkey can lower your cholesterol levels and helps keep insulin levels stable. Also high in selenium which is essential for your thyroid hormone metabolism.
Ground Turkey (12 ounces)
Eggplant (4 cups thinly sliced)
Onion (1 onion thinly sliced)
Coconut Oil Cooking Spray
Oregano (1 Tbs)
Parsley (1 Tbs)
Cinnamon (1/2 tsp)
Cumin (1 Tbs)
Salt (1/8 tsp)
Organic marinara or other tomato sauce (1 cup)
Parmesan/Mozzarella cheese blend (1/2 cup)
First, heat oven to 375 degrees. Heat a large skillet pan over medium heat. Separately, cut eggplant and onion into thin slices. Coat eggplant/onion slices on a sheet tray with the coconut oil spray. Spread a generous amount of minced garlic on eggplant/onion. Cook in the oven for 15 minutes. Next, cook turkey in skillet and stir often until browned. Stir in oregano, cinnamon, cumin and salt/pepper to taste. Coat a 9 inch casserole dish with coconut oil spray. Pour in 1/2 cup marinara and top with 1/2 eggplant/onion mixture, 1/2 turkey mixture, 1/2 eggplant/onion mixture, 1/2 turkey mixture. Pour in remaining marinara and 1/2 cup of water on the edges. Cook in the oven for 40 minutes. Once done, take out casserole and top with parmesan/mozzarella cheese blend and put back in the oven until cheese has melted and has created a golden top. Last, sprinkle parsley on top which adds a splash of color and another component of flavor!