Turkey Eggplant Casserole
Savor the comforting flavors of this Turkey Eggplant Casserole, a hearty, low-carb twist on a classic baked dish. Featuring layers of tender roasted eggplant, savory ground turkey simmered in a rich tomato sauce, and a perfectly melty blend of mozzarella and parmesan cheeses, this casserole is as satisfying as it is wholesome. The combination of Italian seasoning, garlic, and a touch of red pepper flakes infuses every bite with bold, aromatic flavors. Simple to make with a quick prep time of just 15 minutes, this dish bakes to golden perfection in under an hour, making it an ideal weeknight dinner or a crowd-pleasing option for gatherings. Garnish with fresh basil for a vibrant finish, and serve it hot for a cozy, comforting meal that’s sure to become a family favorite! Perfect keywords for SEO: turkey casserole, eggplant casserole, low-carb recipes, easy dinner ideas, cheesy casserole recipes.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 pound ground turkey
- 1 medium, diced onion
- 3 cloves, minced garlic
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoons red pepper flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1.5 cups, shredded mozzarella cheese
- 0.5 cups, grated parmesan cheese
- 0.25 cups, chopped (optional for garnish) fresh basil
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle lightly with salt. Roast in the oven for 15–20 minutes, flipping halfway through, until tender and slightly golden.
While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened. Then add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spoon, and cook for 6–8 minutes until browned.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes.
Reduce the oven temperature to 375°F (190°C) once the eggplant is done roasting.
In a 9x13-inch baking dish, spread a thin layer of the turkey sauce on the bottom. Add a layer of roasted eggplant slices, followed by another layer of turkey sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce.
Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
Bake the casserole in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Allow the casserole to rest for 5–10 minutes before serving. Garnish with freshly chopped basil, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 263 mg | 20% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 762 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.
