Turkey Eggplant Casserole
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!
Servings: 6
Ingredients
- 1 eggplant
- sea salt and pepper, to taste
Turkey Sauce
- ½ Tablespoon olive oil
- 3 cloves garlic minced
- ¼ teaspoon salt and pepper
- ½ Tablespoon Italian Seasoning
- 1 lb ground turkey
- 1 24 oz jar of marinara sauce any flavor
- ½ cup shredded mozzarella cheese
- grated parmesan cheese, to taste
Instructions
- Preheat oven to 375°F.
- Cut the eggplant widthwise (into rounds) about 1/4-1/3 inch thick. Brush, rub or spray a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 10-15 minutes, or until eggplant is hot and starting to cook down. Remove from oven.
- Meanwhile, heat ½ 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 minutes. Add sauce to the pan and combine. Remove from heat.
- Spray a 9 x 13 baking dish with cooking spray. Spread a little of the turkey sauce into the bottom of the pan and then 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 the mozzarella cheese.
- Bake eggplant dish uncovered for 15-20 minutes. Cheese should be melted and bubbly. Remove from oven, let rest for 5 minutes and serve
- Serve with grated parmesan and toasted bread.
Nutrition
Serving: 1/6 of recipe | Calories: 210kcal | Carbohydrates: 10g | Protein: 19g | Fat: 10g | Sodium: 460mg | Fiber: 3g | Sugar: 3g