Chicken Eggplant Bake

Truth time. Eggplant was one of those things that I always wanted to cook but it intimidated the HECK out of me. Seriously. Because every time I would get the nerve up TO cook it, it would turn out horribly wrong. Like throw dinner out and order take out it would be that bad. I would always wonder too like how can my friends make this and it comes out so deliciously? How can Italian restaurants make Eggplant Parmesan and it tastes like heaven, but when I try to make that it tastes like dirt?

So I just left eggplant alone. Like on the other side of the grocery store alone.Then I learned that the trick to cooking good eggplant is to treat the eggplant before hand to tenderize it a little bit. Welp that changed the game for me. Now I cook eggplant as much as I can, because I know it’s going to have that melt in your mouth texture as opposed to that waxy, rubbery, not so awesome texture.

It’s the easiest thing to do too, just dice up your eggplant, put it in a colander, and smother it in salt. Like the more salt the better and then let it sit for 20 minutes. Rinse it under cold water, pat it dry with some paper towels and you’re totally good to go to use it in your recipe. Trust me, it’s the best trick ever.

Chicken Eggplant Bake

Prep time: 20 minutes

Cook time: 1 hour

Serves: 6

2 tablespoons olive oil

1 onion, diced

3 cloves of garlic, minced

1 pound ground turkey (or ground sirloin)

2 red bell peppers, diced

28 oz of crushed tomatoes

1 eggplant, diced

3 tablespoons diced fresh basil

1/4 cup Parmesan cheese

1/2 cup shredded mozzarella cheese

Onion and Garlic Powder to taste

Preheat your oven to 350 degrees and spray a 9x13 pan with non stick spray, then set it aside. Grab a medium skillet and heat your olive oil over medium heat. Add in the onion and the garlic, cooking until translucent around 3 to 4 minutes. Add in the ground turkey and cook until crumbly and cooked thoroughly. Then add in the bell peppers, tomatoes and eggplant, sautéing until it boils. Throw in your basil and parmesan cheese, stir until well combined and place in your baking dish. Cover and bake for 45 minutes, then uncover, top with the mozzarella cheese and cook for an additional 10 to 15 minutes or until the cheese is melted.

Serve while hot either by itself or over pasta or rice! Enjoy!

Notes: I know I didn’t put in the Garlic and Onion powder part. This was intentional because you can add in as much as you want really whenever you want before the dish goes into the oven. I typically add in a few good shakes after something has cooked, but before I add anything else to the skillet so the flavors can merry and taste even more delicious together!

An additional note: do NOT add in salt or pepper. I know but don’t…it doesn’t need it:)