Fill your kitchen with the aromas of the Mediterranean any night of the week with this comforting casserole dish made with Success® White Rice.
Preheat oven to 400°F. Spray a 13- x 9-inch (2 quart) baking dish with nonstick spray and set aside. Prepare rice according to package directions.
Heat 1 tablespoon of olive oil in a large saucepan set over medium heat. Add turkey, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 7 to 10 minutes, or until starting to brown. Stir in onion, garlic and rosemary and cook for 3 to 5 minutes, or until onion is slightly softened.
Stir in tomato sauce, and remaining salt and pepper. Bring to a boil. Reduce heat to medium-low and cook for 10 to 15 minutes, or until thickened slightly. Stir in rice.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet set over medium heat. In 6 batches, cook eggplant slices for 3 to 5 minutes per side, or just until tender, adding remaining oil to skillet as needed.
Layer one-third of the eggplant slices in the bottom of prepared baking dish. Top with half of the rice and turkey mixture. Sprinkle with 1/2 cup of mozzarella. Repeat layers. Top with remaining eggplant slices and mozzarella.
Bake casserole for 15 to 20 minutes, or until golden brown and bubbling.
There is no need to peel the eggplant before cooking, the entire thing is edible!
Feel free to add just a pinch of salt to each eggplant slice before cooking to help release some of its moisture and tenderize it.
Make this dish vegetarian by swapping in beans or another meat-free alternative for the ground turkey.