Turkey Eggplant Casserole
User Reviews
4.4
Turkey Eggplant Casserole
Description
This casserole begins by slicing eggplant into rounds, seasoning with salt and pepper, brushing with olive oil, and roasting until softened. Meanwhile, ground turkey is cooked in olive oil with minced garlic, black pepper, salt, and Italian seasoning, then combined with marinara sauce to create a flavorful turkey mixture.
In a prepared baking dish, layers of roasted eggplant and turkey sauce are alternated, creating a structured casserole. The layered dish is topped with shredded mozzarella and a sprinkling of grated Parmesan cheese before baking. The result is savory, with tender eggplant complementing the richly spiced turkey sauce and melted cheese topping that forms a golden crust.
This casserole makes a filling main course that combines lean protein and vegetables in a comforting format, suitable for meals throughout the week. The baked layers meld flavors for a satisfying texture and taste.
Ingredients
- 1 eggplant
- sea salt to taste
- black pepper to taste
Turkey Sauce
- ½ Tablespoon olive oil
- 3 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ Tablespoon Italian seasoning
- 1 lb ground turkey
- 1 oz jar of marinara sauce any flavor
- ½ cup mozzarella cheese shredded
- Parmesan Cheese to taste, grated
Instructions
- Preheat oven to 375°F.
- Cut the eggplant widthwise (into rounds) about 1/4-1/3 inch thick. Brush, rub or spray a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 10-15 minutes, or until eggplant is hot and starting to cook down. Remove from oven.
- Meanwhile, heat ½ Tablespoon olive oil in large sauté pan. Once hot, add garlic and cook until fragrant, about 2 minutes. Add ground turkey into the pan, season with salt, pepper and Italian seasoning. Cook, breaking turkey apart until turkey is cooked through and no longer pink, about 10 minutes. Add sauce to the pan and combine. Remove from heat.
- Spray a 9 x 13 baking dish with cooking spray. Spread a little of the turkey sauce into the bottom of the pan and then add a layer of eggplant. Top with half the turkey sauce mixture. Add another layer of eggplant, top with the remaining turkey sauce mixture. Sprinkle on the mozzarella cheese.
- Bake eggplant dish uncovered for 15-20 minutes. Cheese should be melted and bubbly. Remove from oven, let rest for 5 minutes and serve
- Serve with grated parmesan and toasted bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 210kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Sodium | 460mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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