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Whole30 Eggplant Roll Ups

Italian seasoned ground turkey and mushrooms fill these delicious eggplant roll ups, baked in a flavorful tomato sauce. This recipe is gluten free, dairy free and Whole30 compliant!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 6 people
Calories: 274 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 large eggplants sliced lengthwise into 8 slices each = total 24 slices
  • 1 tsp salt divided
  • 2 tbsp olive oil divided
  • ½ cup onion diced
  • 1 cup baby bella mushrooms sliced
  • 6 cloves garlic minced - divided
  • 1 lb ground turkey
  • ½ cup sun dried tomatoes
  • 2 tbsp fresh parsley chopped - divided
  • 2 tsp dried oregano - divided
  • 2 tbsp fresh basil chopped - divided
  • 14.5 oz can diced tomatoes
  • 15 oz can tomato sauce
  • 6 oz can tomato paste

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Lightly salt the eggplant slices and allow to rest for 10-15 minutes to remove excess moisture.
  3. After 15 minutes wipe the eggplant with paper towels.
  4. To cook the eggplant, you can either grill the slices for 2-3 minutes per side on an oiled grill over medium heat, or spread the eggplant slices out on oiled baking sheets and roast in the oven for 15-20 minutes.
  5. After the eggplant is cooked, set it aside to cool.
  6. Heat 1 tbsp olive oil in a large skillet over medium heat.
  7. Add the onions & mushrooms, saute 3-4 minutes, then add 3 cloves minced garlic and saute for 1-2 minutes.
  8. Add the ground turkey and cook through.
  9. Add the sun dried tomatoes, 1 tbsp parsley, 1 tsp oregano and 1 tbsp basil to the ground turkey. Reduce heat and simmer for 5-10 minutes.
  10. While the turkey is simmering, add the remaining tablespoon olive oil to an oven-safe large skillet or dutch oven over medium-high heat.
  11. Add the remaining 3 cloves minced garlic and saute for 30-60 seconds.
  12. Add the diced tomatoes, tomato paste, tomato sauce and remaining ½ tsp salt, 1 tbsp parsley, 1 tsp oregano and 1 tbsp basil.
  13. Bring to a simmer.
  14. While the sauce is simmering, turn the heat off of the ground turkey mixture.
  15. Spoon this mixture into the eggplant slices, roll up and place in the tomato sauce.
  16. Once all of the eggplant roll ups are in the sauce, place the skillet in the oven for 15 minutes.
  17. Remove and top with fresh chopped basil.

Nutrition Information

Calories 274kcal (14%) Carbohydrates 34g (11%) Protein 25g (50%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 42mg (14%) Sodium 1149mg (48%) Potassium 1813mg (52%) Fiber 12g (48%) Sugar 20g (40%) Vitamin A 1130mg (23%) Vitamin C 30mg (33%) Calcium 97mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 34g 11%
Protein 25g 50%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 42mg 14%
Sodium 1149mg 48%
Potassium 1813mg 39%
Fiber 12g 48%
Sugar 20g 40%
Vitamin A 1130mg 23%
Vitamin C 30mg 33%
Calcium 97mg 10%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.