Ingredients
1 pound lean ground turkey
1 large eggplant, sliced into 1/4-inch rounds
2 cups marinara sauce
1 cup low-fat ricotta, lightly drained
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Fresh basil, chopped (for garnish)
Salt and pepper
Instructions
Preheat oven to 400°F (200°C)
Toss eggplant slices with olive oil, salt, and pepper; roast on a baking sheet for 15 minutes
Sauté onion and garlic in a large skillet until softened
Add ground turkey; cook until browned and no longer pink
Stir in oregano and remaining salt and pepper
Layer cooked eggplant, meat mixture, marinara, ricotta, and mozzarella in the skillet
Top with Parmesan and remaining marinara
Bake for 12-15 minutes until bubbling and golden
Broil briefly for a cheesy top if desired
Garnish with fresh basil
Notes
Roast eggplant for maximum flavor absorption
Use a non-stick skillet to prevent sticking
Meal prep: Let rest 5 minutes before portioning
Dairy-free option: Substitute vegan cheese blends
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking
- Cuisine: Italian American
- Diet: Halal
Nutrition
- Serving Size: 1 serving (1/6 of skillet)
- Calories: 310
- Sugar: 6g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 28mg