Turkey and Eggplant Casserole

Name: Turkey and Eggplant Casserole
Total time: 75 min
Ingredients: 1 medium eggplant; 1 Tbsp. olive oil; 2.5 lbs. ground turkey; 2 cloves garlic, peeled and minced; 1 medium onion, peeled and diced; 1⁄2 tsp. garlic salt; 2 cups canned tomato sauce; 1 1⁄2 cups shredded mozzarella cheese

Shop Ingredients

A classic and hearty Italian dinner, enjoy this dish as a main on top of fresh pasta, or make it part of your Tour D’Italia plate.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6

Ingredients

1 medium eggplant
1 Tbsp. olive oil
2.5 lbs. ground turkey
2 cloves garlic, peeled and minced
1 medium onion, peeled and diced
1⁄2 tsp. garlic salt
2 cups canned tomato sauce
1 1⁄2 cups shredded mozzarella cheese

Directions

Step 1
Preheat the oven to 350°F.
Step 2
Heat olive oil in pan and add garlic and onions. Sauté, stirring occasionally, until the onions are tender (about 3 minutes). Add the turkey and brown, stirring occasionally to break apart.
Step 3
Remove the stem from the eggplant and slice into 1⁄2-inch rounds. Arrange the rounds in a 9-by-9-inch lightly greased baking pan. Layer the browned turkey mixture over top. Sprinkle with the garlic salt.
Step 4
Pour tomato sauce over the turkey and eggplant rounds. Layer the cheese over the top.
Step 5
Bake for 45 to 60 minutes or until the cheese is melted and the eggplant is tender.