Ground Turkey and Eggplant Casserole
Savor the comforting flavors of this Ground Turkey and Eggplant Casserole, a wholesome and hearty dish perfect for weeknight dinners or meal prepping. Layers of tender, golden-brown eggplant are paired with a savory ground turkey and herb-infused tomato sauce, then topped with gooey melted mozzarella and nutty Parmesan cheese for a robust yet balanced flavor profile. This high-protein, low-carb casserole is not only packed with Mediterranean-inspired spices like oregano and basil but also offers a lighter twist on classic comfort food. Ready in just about an hour, this easy-to-make recipe serves four and can be garnished with fresh parsley for a bright, herbaceous finish. Whether you're looking for a healthy baked dinner idea or a new way to enjoy eggplant, this casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 pound ground turkey
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1.5 cups tomato sauce
- 0.5 cup, grated parmesan cheese
- 1 cup, shredded mozzarella cheese
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds and lay them out on a baking sheet lined with paper towels. Sprinkle them with 1 teaspoon of salt and let sit for 15 minutes to draw out moisture. Pat the slices dry with additional paper towels.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices in batches, cooking until lightly browned on each side (about 2-3 minutes per side). Set aside the cooked slices on a plate.
In the same skillet, add another tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey, breaking it up with a spatula, and cook until no longer pink (about 6-8 minutes). Mix in the dried oregano, dried basil, crushed red pepper flakes (if using), and black pepper.
Pour in the tomato sauce and stir to combine. Lower the heat and let the mixture simmer for 5 minutes to thicken.
In a greased 9x13-inch casserole dish, layer half of the cooked eggplant slices on the bottom. Spread half of the turkey and tomato mixture over the eggplant. Sprinkle 1/4 cup of grated Parmesan cheese on top.
Repeat the layers with the remaining eggplant slices, turkey mixture, and Parmesan cheese. Finish by sprinkling the shredded mozzarella cheese evenly on top.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Garnish with chopped fresh parsley, if desired. Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 51.3 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1427 mg | 110% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2711 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
