Turkey Eggplant (Aubergine) Casserole

• 1 1/4 lbs ground turkey breast
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 large eggplant, cubed
• 1 (28 ounce) can crushed tomatoes (no salt)
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 3/4 cup seasoned dry bread crumb
• 1 teaspoon dried basil
• 1/4 cup grated parmesan cheese
• spaghetti sauce

1. Makes 8 servings.
2. Preheat oven to 350u0b0F; spray a 13x9-inch baking pan with nonstick cooking spray.
3. Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes.
4. Add the eggplant, tomatoes, peppers, bread crumbs, sauce and basil; bring to a boil, stirring as needed.
5. Transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45-50 minutes; uncover and sprinkle with cheese.

ground turkey, onion, garlic, eggplant, tomatoes, green bell pepper, red bell pepper, bread, basil, parmesan cheese, spaghetti sauce

Taken from www.food.com/recipe/turkey-eggplant-aubergine-casserole-120749 (may not work)