This will seem magical when it puffs up so nice! Delicious and easy! this came from a 1997 edition of Family Circle.
Provided by Sharon123
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large skillet with cooking spray.
- Heat over medium-high heat.
- Add onion, garlic and eggplant.
- Cook, stirring, 5 to 7 minutes or until onion is softened and eggplant is golden brown.
- Remoce vegetables from skillet and set aside.
- Coat skillet with cooking spray again.
- Heat over medium-high heat.
- Add turkey (or chicken).
- Cook over medium heat, stirring, until no longer pink, 3 minutes.
- Add basil, oregano, cinnamon, salt and pepper.
- Stir in tomato sauce and eggplant mixture.
- bring to boil.
- Reduce heat.
- Simmer, covered, stirring occasionally, 20 minutes.
- Heat oven to 425*.
- Place butter in 10-inch pie plate.
- Place in oven until butter is melted.
- Yorkshire Pudding: In medium-size bowl beat eggs lightly.
- Add milk.
- Beat to blend.
- Add flour and salt.
- Beat until smooth and pour into heated pie plate.
- Place turkey (or chicken) in middle of batter.
- Spread out to within 1 inch of edge.
- Sprinkle with Cheddar and Parmesan cheese.
- Bake 30 minutes or until brown and puffy.
- Cut in wedges and serve.
- Enjoy!
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