Total Time
Prep 10 mins
Cook 35 mins

This will seem magical when it puffs up so nice! Delicious and easy! this came from a 1997 edition of Family Circle.

Ingredients Nutrition


  1. Coat a large skillet with cooking spray.
  2. Heat over medium-high heat.
  3. Add onion, garlic and eggplant.
  4. Cook, stirring, 5 to 7 minutes or until onion is softened and eggplant is golden brown.
  5. Remoce vegetables from skillet and set aside.
  6. Coat skillet with cooking spray again.
  7. Heat over medium-high heat.
  8. Add turkey (or chicken).
  9. Cook over medium heat, stirring, until no longer pink, 3 minutes.
  10. Add basil, oregano, cinnamon, salt and pepper.
  11. Stir in tomato sauce and eggplant mixture.
  12. bring to boil.
  13. Reduce heat.
  14. Simmer, covered, stirring occasionally, 20 minutes.
  15. Heat oven to 425*.
  16. Place butter in 10-inch pie plate.
  17. Place in oven until butter is melted.
  18. Yorkshire Pudding: In medium-size bowl beat eggs lightly.
  19. Add milk.
  20. Beat to blend.
  21. Add flour and salt.
  22. Beat until smooth and pour into heated pie plate.
  23. Place turkey (or chicken) in middle of batter.
  24. Spread out to within 1 inch of edge.
  25. Sprinkle with Cheddar and Parmesan cheese.
  26. Bake 30 minutes or until brown and puffy.
  27. Cut in wedges and serve.
  28. Enjoy!


Most Helpful

Loved this! and what fun! I love eggplant so am always looking for easy & delicious meals that use it. This has a nice sort-of moussaka taste to it. Great as leftovers as the flavors mingle.

MA HIKER September 17, 2007

A good recipe. Subbed italian eggplant. The turkey and seasoning are tasty and the cheeses went bubbly in some spots and golden brown in others, which was nice. 4 stars because the cook time is off pretty significantly --- cooking was 75 minutes as opposed to the 35 noted (15 min for onion/eggplant, 5 for turkey browning, 5 to bring sauce to boil, 20 to simmer, 30 to bake). Served with worcestershire sauce to punch up the tang and a green salad; nice meal.

rsarahl June 16, 2003

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