Eggplant and Yorkshire Pudding Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 5-7
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Over medium-high heat. Cook onion, garlic, and eggplant until onion is softened and eggplant is golden brown. Remove skillet and set aside.
  • 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.
  • Preheat oven to 425 degrees. Place butter in 10 inch pie plate. Place in oven until butter is melted.
  • 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.
  • Place turkey mixture in middle of batter. Spread out upto an inch of edge of pie pan. Sprinkle with cheddar and Parmesan cheeses.
  • Bake 30 minutes or until brown and puffy. Cut into wedges and serve.
Advertisement