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
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees F.
- Cut the eggplant in half lengthwise after removing the stem. Cut 1/2-inch deep crosswise slits into the eggplant meat.
- Salt the eggplant meat and let sit for about 30 minutes, then rinse and pat dry.
- Scoop the eggplant from the skin, leaving a half-inch of the eggplant and skin intact to make two shells/boats.
- Combine the scooped eggplant with the turkey, bread crumbs, and the chopped eggplant. Add parsley, onion, garlic, salt and pepper and mix well.
- 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.
- 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.
- Bake at 375 degrees F for 35 to 45 minutes. Serve the cassrole while it is still hot.
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