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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the ground turkey to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 6-7 minutes.

Step 6

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.

Step 7

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.

Step 8

Add another layer of the turkey mixture, followed by the remaining eggplant slices. Finish with the rest of the turkey mixture.

Step 9

Sprinkle the Parmesan and mozzarella cheeses evenly over the top.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.

Step 11

Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!

Nutrition Facts

Serving size	(1810.0g)

Amount per serving	% Daily Value*
Calories	1872.1

Total Fat 112.9g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 442.3mg	0%
Sodium 5381.0mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 27.1g	0%
Total Sugars 41.5g
Protein 142.4g	0%

Vitamin D 0IU	0%
Calcium 1448.1mg	0%
Iron 10.8mg	0%
Potassium 2766.1mg	0%

*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.

Source of Calories

Fat: 53.5%

Protein: 30.0%

Carbs: 16.5%