Eggplant And Yorkshire Pudding Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 cup onion, chopped
• 1 teaspoon garlic, minced
• 2 cups eggplants, cubed and peeled
• 1 lb lean ground turkey
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (8 ounce) can tomato sauce
• 1 tablespoon light butter
• 2 large eggs
• 1 cup skim milk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup reduced-fat sharp cheddar cheese, shreaded
• 2 tablespoons parmesan cheese

Recipe

• 1 over medium-high heat. cook onion, garlic, and eggplant until onion is softened and eggplant is golden brown. remove skillet and set aside.
• 2 brown turkey and add basil, oregano, cinnamon, salt, and pepper. stir in tomato sauce and the eggplant mixture. bring to a boil. reduce heat and simmer, covered, 20 minutes, stirring occasionally.
• 3 preheat oven to 425 degrees. place butter in 10 inch pie plate. place in oven until butter is melted.
• 4 yorkshire pudding: in medium bowl beat eggs, add milk and beat until well blended. add flour and salt. beat until smooth. pour batter into heated pie plate.
• 5 place turkey mixture in middle of batter. spread out upto an inch of edge of pie pan. sprinkle with cheddar and parmesan cheeses.
• 6 bake 30 minutes or until brown and puffy. cut into wedges and serve.