Eggplant and Yorkshire Pudding Casserole

• onion, chopped↗1 cup
• garlic, minced↗1 teaspoon
• eggplants, cubed and peeled↗2 cups
• lean ground turkey↗1 lb
• dried basil↗1 teaspoon
• dried oregano↗1⁄2 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• tomato sauce↗1

  (8 ounce) can

• light butter↗1 tablespoon
• large eggs↗2
• skim milk↗1 cup
• all-purpose flour↗1 cup
• salt↗1⁄4 teaspoon
• cup reduced-fat sharp cheddar cheese, shreaded↗1⁄4
• tablespoons parmesan cheese↗2

Step-by-step instructions

1. 1

   Over medium-high heat. Cook onion, garlic, and eggplant until onion is softened and eggplant is golden brown. Remove skillet and set aside.

2. 2

   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.

3. 3

   Preheat oven to 425 degrees. Place butter in 10 inch pie plate. Place in oven until butter is melted.

4. 4

   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.

5. 5

   Place turkey mixture in middle of batter. Spread out upto an inch of edge of pie pan. Sprinkle with cheddar and Parmesan cheeses.

6. 6

   Bake 30 minutes or until brown and puffy. Cut into wedges and serve.