Eggplant And Yorkshire Pudding Casserole Recipe

Name: Eggplant And Yorkshire Pudding Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onion, chopped; 1 teaspoon garlic, minced; 2 cups eggplants, cubed and peeled; 1 lb lean ground turkey; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 (8 ounce) can tomato sauce; 1 tablespoon light butter; 2 large eggs; 1 cup skim milk; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/4 cup reduced-fat sharp cheddar cheese, shreaded; 2 tablespoons parmesan cheese

Servings: persons

1 cup onion, chopped
1 teaspoon garlic, minced
2 cups eggplants, cubed and peeled
1 lb lean ground turkey
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon light butter
2 large eggs
1 cup skim milk
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup reduced-fat sharp cheddar cheese, shreaded
2 tablespoons parmesan cheese

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
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
Preheat oven to 425 degrees. Place butter in 10 inch pie plate. Place in oven until butter is melted.
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
Place turkey mixture in middle of batter. Spread out upto an inch of edge of pie pan. Sprinkle with cheddar and Parmesan cheeses.
6
Bake 30 minutes or until brown and puffy. Cut into wedges and serve.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup onion, chopped, 1 teaspoon garlic, minced, 2 cups eggplants, cubed and peeled, 1 lb lean ground turkey, and more.

Yes, Eggplant And Yorkshire Pudding Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggplant And Yorkshire Pudding Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions