Eggplant Casserole Pressure Cooker

Lean and Green Eggplant Casserole Pressure Cooker

Serves 2
1 leanest 3 green and 4 condiments
14 oz 99% fat free ground turkey
2 cups chopped eggplant (1 inch cubes)
1/2 chopped mushrooms
2 tbsp chopped onion
2 tsp garlic
1/2 tsp pepper
1/4 tsp salt
2 servings ragu (see recipe) or 2 serving tomato sauce
2 tbsp freshly grated pramesan cheese
Turn the pressure cooker on sear then brown the turkey,  add onions and mushrooms..  Cook till the onions soften. Press cancel and add garlic, eggplant, and salt.  Mix well. Add sauce (you can add 1/4 cup water if you are using tomato sauce). Cook on high pressure for 1 minute. Natural release for 15 minutes.  Then quick release. Divide into serving dishes and add parmesan.   Serve warm.

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