Family Baked Barley Casserole with Turkey in Tomato Sauce, Roasted Eggplant, and Basil Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a roughly 9 x 13-inch baking dish with a little of the olive oil.

2. 2

   Place the eggplant on a sheet pan and toss it with 1 1/2 tablespoons (22 ml) olive oil, 1/2 teaspoon salt, and the black pepper. Roast for 20 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned on the edges.

3. 3

   Meanwhile, place the pearl barley, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until the barley is tender and has absorbed most of the liquid. Set aside.

4. 4

   Heat the remaining 1 1/2 tablespoons (22 ml) olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic, dried oregano, and sweet paprika, and cook for 30 seconds more.

5. 5

   Add the ground turkey and break it up with a spoon. Cook for 6 to 8 minutes until no longer pink. Add the crushed tomatoes, tomato paste, chicken broth, and 1/2 teaspoon salt. Simmer over medium heat for 8 to 10 minutes until thickened.

6. 6

   Remove the skillet from the heat and stir in half of the chopped fresh basil. Fold in the roasted eggplant and the cooked barley until well combined.

7. 7

   Transfer the mixture to the baking dish and spread evenly. Top with the shredded mozzarella, grated Parmesan, and the remaining fresh basil.

8. 8

   Bake at 200 °C / 400 °F for 18 to 22 minutes, until the cheese is melted and bubbling. For a more golden crust, broil for 2 to 3 additional minutes, watching closely.

9. 9

   Let the casserole rest for 10 minutes before serving so it sets better. Taste and adjust with a little more salt if needed.