Low-Carb Turkey and Eggplant Casserole Recipe

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Servings: 6 servings

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Ingredients

  • 1 lb Ground turkey
  • 1 medium Eggplant, chopped
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 1/2 cup Marinara sauce
  • 1/2 cup Ricotta cheese
  • 1/2 cup Shredded mozzarella cheese
  • 1 tbsp Olive oil
  • 1 tsp Dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the ground turkey to the skillet and cook until browned, breaking it into small pieces as it cooks.
  4. Add the chopped eggplant, onion, and garlic to the skillet and cook for 5-7 minutes until the vegetables are softened.
  5. Add the marinara sauce, dried oregano, salt, and pepper to the skillet and stir to combine.
  6. Mix the ricotta cheese and shredded mozzarella cheese in a separate bowl.
  7. Spread half of the turkey and eggplant mixture in the bottom of a 9×13-inch baking dish.
  8. Spoon the cheese mixture evenly over the turkey and eggplant mixture.
  9. Top with the remaining turkey and eggplant mixture.
  10. Bake in the oven for 20-25 minutes until the cheese is melted and bubbly.
  11. Serve hot, and enjoy! This casserole is a great low-carb option packed with protein and fiber from the turkey and eggplant. The cheese adds a delicious and creamy texture while keeping the dish relatively low in calories.

Nutrition Facts

Calories: 246 kcal

Total fat: 15g

Saturated fat: 6g

Cholesterol: 77 mg

Sodium: 263 mg

Total carbohydrates: 9g

Dietary fiber: 3g

Sugars: 5g

Protein: 20g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Turkey and Eggplant Casserole

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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