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Looking for a hearty, comforting dish that’s easy to whip up? This Eggplant and Ground Turkey Casserole is a perfect blend of flavors and textures. The eggplant adds a tender bite, while the ground turkey brings a savory depth. Topped with gooey mozzarella cheese, it’s a crowd-pleaser that’s sure to satisfy. Let’s get cooking!
The name of the recipe: Eggplant and Ground Turkey Casserole Recipe
Ingredients:
- 1 large sliced eggplant
- 1 lb ground turkey
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 clove minced garlic
- 1 tbsp olive oil
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant into 1/4 inch thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry.
- In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add ground turkey and cook until browned.
- Add tomato sauce, dried oregano, and dried basil to the skillet. Stir to combine and let simmer for 5 minutes. Season with salt and pepper to taste.
- In a baking dish, layer half of the eggplant slices. Spread half of the turkey mixture over the eggplant. Repeat layers.
- Top with shredded mozzarella cheese.
- Bake in the preheated oven for 30-35 minutes, until the cheese is bubbly and golden brown.
- Let cool for a few minutes before serving.
What You Will Need
Read more: Asian Ground Turkey Casserole Recipe
What you will need to make Eggplant and Ground Turkey Casserole
- Eggplant: Provides a hearty base, absorbs flavors well, and adds a tender texture to the casserole.
- Ground turkey: Adds protein, a savory taste, and a lighter alternative to beef.
- Tomato sauce: Brings acidity, moisture, and a rich tomato flavor that ties the dish together.
- Mozzarella cheese: Melts beautifully, creating a gooey, golden topping that complements the other ingredients.
- Dried oregano and dried basil: Infuse the dish with classic Italian herb flavors, enhancing the overall taste.
- Minced garlic: Adds a robust, aromatic flavor that deepens the savory profile of the casserole.
- Olive oil: Used for sautéing, it adds a subtle richness and helps blend the flavors.
Tools and Instruments Required
What tools/instruments will be needed to make Eggplant and Ground Turkey Casserole Recipe
- Skillet: Essential for browning ground turkey and cooking garlic to enhance flavors before combining with tomato sauce.
- Baking dish: Needed to layer eggplant and turkey mixture, then bake everything together for a cohesive casserole.
- Knife: Crucial for slicing eggplant into uniform rounds, ensuring even cooking.
- Cutting board: Provides a stable surface for safely slicing eggplant and mincing garlic.
- Measuring spoons: Important for accurately measuring dried oregano, basil, and olive oil to maintain recipe balance.
- Spatula: Useful for stirring turkey mixture and spreading layers evenly in the baking dish.
Eggplant and Ground Turkey Casserole
A hearty and healthy casserole made with eggplant and ground turkey.
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Ingredients:
Main Ingredients
- 1 large eggplant sliced
- 1 lb ground turkey
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 clove garlic minced
- 1 tbsp olive oil
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant into 1/4 inch thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry.
- In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add ground turkey and cook until browned.
- Add tomato sauce, dried oregano, and dried basil to the skillet. Stir to combine and let simmer for 5 minutes. Season with salt and pepper to taste.
- In a baking dish, layer half of the eggplant slices. Spread half of the turkey mixture over the eggplant. Repeat layers.
- Top with shredded mozzarella cheese.
- Bake in the preheated oven for 30-35 minutes, until the cheese is bubbly and golden brown.
- Let cool for a few minutes before serving.
Notes:
Feel free to add more veggies like bell peppers or zucchini.
Read more: Eggplant and Ground Beef Casserole Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole up to the baking step.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 20 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly in plastic wrap, then cover with aluminum foil.
- Label with the date and contents.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let sit at room temperature for 20 minutes.
- Bake as directed.
For a richer flavor, try roasting the eggplant slices before layering them in the casserole. This adds a smoky depth to the dish.
Frequently Asked Questions
FAQ:
How do I prevent the eggplant from becoming too soggy?
Sprinkle salt on the slices and let them sit for 10 minutes to draw out moisture. Pat them dry before using.
Can I use a different type of meat?
Yes, ground beef or chicken works well too.
Is it possible to make this dish ahead of time?
Absolutely, assemble the casserole and refrigerate it. Bake when ready.
Can I add other vegetables?
Sure, zucchini or bell peppers make great additions.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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