This is my ultimate favorite comfort food. I’ve made a couple of adaptations from my moms original recipe. If you can believe it, this is a figure friendly dish coming from Weight Watchers 1987. I’m normally not a fan of leftovers, but this is actually one dinner I look forward to heating up the next night. Enjoy!
“Grandma’s Casserole” Weight Watchers 1987
3 TB olive oil
1 medium onion, chopped
1 bell pepper, chopped
1 clove garlic, chopped
1 pound ground lean turkey
2 TB pepper
2 TB salt
1 TB red pepper flakes
15 oz can tomatoes with liquid
8 oz can tomato sauce
1 1/2 cup water
1 package (12 oz) very thin egg noodles
1 package (8 oz) light mozzarella cheese
Sauté onion and peppers in oil. Add turkey breast, garlic, salt, pepper and red pepper flakes. Cook until done. Stir in tomatoes, tomato sauce and water. (I like using canned stewed tomatoes with oregano and basil) Bring to a simmer, cooking 15 minutes.
Spray a 9×14″ pan with cooking spray. Cover the bottom with a thin layer of sauce and add the noodles atop. Spread the meat mixture over noodles and sprinkle on the cheese to finish.
Cover with foil and bake at 360° for 45 minutes or until noodles are cooked and mixture can be cut to serve.
With this week’s family dinner, I felt inspired to create a hearty vegetable dish alongside the meal’s protein. Eggplant stood out as I cruised the aisles of Costco (you’ll soon learn about my Costco addiction).
I don’t claim to be well versed in Italian cooking, however, eggplant parmesan seemed to fit the bill for this meal. After browsing the standard formulas online, I felt confident enough to create my own dish. Give it a try and I can guarantee a crowd-pleasing success!
/A/MY’s Un-Official Eggplant Parmesan
- 4 baby eggplant
- 2 TB salt
- 2 TB pepper
- 2 TB dehydrated onion
- 2 garlic cloves (minced)
- 1 TB chili infused olive oil
- 3 TB olive oil
- 4 C panko breadcrumbs
- 2 C baby spinach
- 1 Jar pasta sauce
- 1 C parmesan
- 1 C grated mozzarella
Preheat oven to 425゜(375゜ for convection)
Slice eggplant into 1/4 inch rounds and place into mixing bowl. Mix together with salt, pepper, onion, garlic and olive oils. Dredge each seasoned eggplant round in panko breadcrumbs to coat. Line a cookie sheet with a cooling rack. As each round is dipped through the breadcumbs place onto the rack.
Bake the seasoned and breaded eggplant slices for 20-30 minutes. Let stand.
Cover the bottom of a 9×13 glass baking dish with 1/3 C of store-bought pasta sauce. Begin the laying process by placing 1 C of fresh baby spinach atop sauce. Follow with half of the oven fried eggplant. Top with 1/2 C of both parmesan and mozzarella. Repeat with sauce, spinach, eggplant and cheese. Finish with the remaining 1/3 C of sauce.
Eggplant & Spinach Parmesan
Bake uncovered for 25-30 minutes. Let stand 10 minutes before serving. Bon appétit!