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Eggplant and Yorkshire Pudding Casserole

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“This is a great "stay indoors" kind of day...comfort food!!! Very tasty and filling!”

Ingredients Nutrition


  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.

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