Italian Turkey And Eggplant Casserole

• 1/2 pound ground turkey breast
• 1/2 tablespoon olive oil
• 2 leeks medium, sliced and rinsed
• 1 eggplant " medium, seeded and chopped into 1 pieces
• 1 cup mushroom sliced
• 32 ounces spaghetti sauce
• 1/2 cup water
• 1/2 cup bread crumbs
• 1/4 cup Parmesan cheese shredded
• 1 teaspoon sage fresh minced
• 1 teaspoon thyme fresh minced

1. Heat olive oil in a large nonstick skillet over medium heat. Add turkey and leeks. Cook 5 minutes until turkey is crumbled and cooked through.
2. Add eggplant, mushrooms, spaghetti sauce (add water to spaghetti sauce jar and swish to get remaining sauce out of the jar and into the pan). Cook for another 5 - 6 minutes to soften vegetables.
3. Combine bread crumbs, cheese, sage and thyme in a bowl.
4. Spray a medium sized casserole dish with cooking spray and spread eggplant mixture into the pan. Top with bread crumbs and bake 20 - 25 minutes until vegetables are tender.

turkey breast, olive oil, leeks, mushroom, spaghetti sauce, water, bread crumbs, parmesan cheese, sage, thyme

Taken from www.yummly.com/recipe/Italian-Turkey-and-Eggplant-Casserole-1661109 (may not work)