Turkey and Eggplant Casserole

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


  • 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


  • Preheat the oven to 350°F.
  • 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.
  • 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.
  • Pour tomato sauce over the turkey and eggplant rounds. Layer the cheese over the top.
  • Bake for 45 to 60 minutes or until the cheese is melted and the eggplant is tender.