Meaty Eggplant Casserole


Meaty Eggplant Casserole

For a healthy and hearty meal that the whole family will enjoy, reach for this Meaty Eggplant Casserole. Filled with lean ground turkey, this eggplant casserole recipe is a true taste delight.

Cooking MethodCasserole


  • 1 large eggplant, plus 2 cups chopped eggplant
  • 1/2 pound lean ground turkey
  • 1 cup whole wheat bread crumbs
  • 1/4 cup dried parsley
  • 1 medium onion, diced
  • 3 garlic cloves , minced
  • Sea salt and black pepper, to taste
  • 3 egg whites
  • Water
  • 1/4 cup olive oil


  1. Preheat oven to 375 degrees F.
  2. Cut the eggplant in half lengthwise after removing the stem. Cut 1/2-inch deep crosswise slits into the eggplant meat.
  3. Salt the eggplant meat and let sit for about 30 minutes, then rinse and pat dry.
  4. Scoop the eggplant from the skin, leaving a half-inch of the eggplant and skin intact to make two shells/boats.
  5. Combine the scooped eggplant with the turkey, bread crumbs, and the chopped eggplant. Add parsley, onion, garlic, salt and pepper and mix well.
  6. Add egg whites, and enough water to create a thick paste after the bread crumbs have absorbed the moisture, combining thoroughly. Add olive oil and mix again.
  7. Stuff the eggplant boats with the mixture and place in an 8  x 8-inch baking pan. Place any extra stuffing in the baking pan alongiside the stuffed eggplant boats.
  8. Bake at 375 degrees F for 35 to 45 minutes. Serve the cassrole while it is still hot.

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