1 lb TURKEY BREAKFAST SAUSAGE, casings removed
1 c each chopped onion and chopped green pepper
1 tsp minced garlic
1 lb fresh Roma tomatoes, chopped
3/4 lb eggplant, cut into 3/4-inch cubes
1/2 lb zucchini, cut into 1/4-inch slices
1-1/2 tsp each fresh chopped basil and fresh chopped oregano
1/2 tsp each salt and pepper
Vegetable oil cooking spray
4 c pumpernickel bread cubes
1/2 c shredded Monterey Jack cheese
1-1/2 c skim milk
In large non-stick skillet, over medium-high heat, crumble sausage and saute with onion, green pepper and garlic 5 to 7 minutes until turkey is no longer pink. Drain, if necessary.
Add tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Cover, reduce heat and simmer 20 to 30 minutes, stirring occasionally, until vegetables are tender.
In (9 x 9 x 2-inch) baking dish, sprayed with vegetable oil, scatter 3 cups of bread cubes over bottom. Spoon turkey and vegetable mixture over bread cubes. Top with cheese and scatter remaining bread cubes over cheese.
In small bowl, beat together milk and eggs, and pour mixture over casserole. Cover and refrigerate several hours or overnight.
Bake at 350 degrees F for 40 to 50 minutes or until knife, inserted 1 inch from edge, comes out clean.
Cool slightly before serving.
460 Total Calories
22 g Total Fat
8 g Saturated Fat
170 g Cholesterol
1210 mg Sodium
1051 mg Potassium
35 g Total Carbohydrates
7 g Dietary Fiber
14 g Sugars
33 g Protein
25 % Daily Protein
90 % Daily Vitamin C
25 % Daily Calcium
25 % Daily Iron