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Baking dish of a cheesy eggplant casserole topped with cheese and fresh parsley.

Turkey Eggplant Casserole

  • Author: Brittany Mullins
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6


Comfort food made healthy, this cheesy eggplant casserole layers eggplant with protein-rich turkey and mozzarella. The best part? It bakes up in 30 minutes!


  • 1 eggplant, sliced into 1/4 inch thick slices
  • sea salt

Turkey Sauce

  • 1/2 Tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt and pepper
  • 1/2 Tablespoon Italian Seasoning
  • 1 lb ground turkey
  • 1 24 oz jar marinara sauce (any flavor)
  • 1/2 cup shredded mozzarella cheese
  • grated parmesan cheese, to taste


  1. Cut eggplant into slices, place on a baking sheet or platter and sprinkle salt on both sides. Let sit for 20-30 minutes. Discard up any water released from the eggplant slices and blot any remaining water with a paper towel.
  2. Preheat oven to 375°F.
  3. Heat 1/2 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 10-15 minutes. Add sauce to the pan and combine. Remove from heat.
  4. Spray a 9 x 13 baking dish with cooking spray. Spread a little sauce into the bottom of the pan and 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 mozzarella cheese.
  5. Cover eggplant bake with foil and place in preheated oven. Bake for 25 minutes. Remove foil and bake for another 5 minutes or until cheese is hot and bubbly. Remove from oven, let rest for 5 minutes and serve.
  6. Serve with grated parmesan.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Italian


  • Serving Size: 1/6 of recipe
  • Calories: 210
  • Sugar: 3g
  • Sodium: 460mg
  • Fat: 10g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 19g

Keywords: eggplant casserole