Turkey Eggplant Aubergine Casserole
Indulge in the hearty and wholesome flavors of this Turkey Eggplant Aubergine Casserole, a comforting one-dish dinner that's perfect for busy weeknights or casual gatherings. Featuring tender layers of golden pan-seared eggplant, a robust ground turkey and tomato sauce infused with oregano and basil, and a gooey topping of Parmesan and mozzarella cheeses, this recipe packs incredible flavor into every bite. The casserole is finished with a sprinkle of fresh parsley for a burst of color and freshness, making it as beautiful as it is delicious. With just a 20-minute prep time and versatile ingredients, it’s a healthy, low-carb option with a Mediterranean flair. Serve it warm with a simple side salad or crusty bread for a meal that’s sure to impress! Keywords: turkey eggplant casserole, aubergine casserole, low-carb dinner idea, Mediterranean-inspired recipe, cheesy casserole.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 2 medium eggplant (aubergine)
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with a generous pinch of salt and lay them on paper towels for 15 minutes to remove excess moisture. Rinse and pat dry.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the eggplant slices in batches for 2-3 minutes on each side until slightly softened and golden. Set aside.
In the same skillet, heat 2 tablespoons of olive oil and sauté the onion until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute.
Add the ground turkey to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 6-7 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the mixture for 8-10 minutes, stirring occasionally.
In a 9x13 inch (23x33 cm) baking dish, spread a thin layer of the turkey and tomato mixture. Layer half of the eggplant slices on top.
Add another layer of the turkey mixture, followed by the remaining eggplant slices. Finish with the rest of the turkey mixture.
Sprinkle the Parmesan and mozzarella cheeses evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 11.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 763 mg | 16% | |
*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.
