Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Casseroles: Turkey Eggplant Casserole

This dish is a healthy cross between Eggplant Parmesan and lasagna.

Author: Liza Gammon, member
Date: March 22, 2013

Serves: 6 person(s)
Yield: 6 x approx. 8-oz servings

Preparation Time: 10 mins
Cooking Time: 1 hrs 5 mins


    800 g low-sodium marinara sauce (such as Amy's)
    1 eggplant, sliced into 1/4-inch slices
    0.45 kg extra lean ground turkey breast (such as Foster Farms)
    228.57 g grated part-skim mozzarella cheese


    Preheat oven to 375ºF.

    Spoon 1/2 cup of marinara sauce into baking dish. Place about half of the eggplant slices in the dish. Top with 1/2 ground turkey. Cover with 1 cup marinara sauce and 1/3 of the cheese. Repeat the layer, finishing the casserole with the rest of the cheese.

    Cover with foil. Bake in preheated oven for 45 minutes. Remove foil and bake an additional 20 minutes. Let stand 10 minutes before serving.


    If using regular marinara sauce, adjust the nutrition for increased sodium.

Nutritional Information
(Per Serving)

Calories:253 cals
Kilojoules:1,059 kJ
Fat:8.0 g
Carbohydrates:13.3 g
Protein:31.7 g
Cholesterol:60.8 mg
Sodium:415 mg
Saturated Fat:2.7 g
Fiber:4.2 g
Calcium:300.0 mg
Total Sugars:7.5 g

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