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Baked Eggplant Stuffed with Turkey

  • 6 Servings
  • 15 Prep Time
  • 35 Total Time

Ingredients

  • 1 package (about 1 pound) 93% Lean/ 7% Fat Italian Style Seasoned Ground Turkey
  • 1 large eggplant cut in half and diced
  • 1 medium white onion, finely chopped
  • 1/2 pound fresh mushrooms, chopped
  • 1/4 cup red or green bell pepper, chopped
  • 1/2 cup tomato paste
  • 1/3 cup Italian seasoned dry bread crumbs
  • 2 tablespoons olive oil
  • 1 teaspoon fresh basil, chopped
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • Topping:
  • 2 tablespoons grated or shredded Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
Serving Size 1/3 of 1 stuffed eggplant half
Amount Per Serving
Calories 140
Calories from fat 110
% Daily Value*
Total fat 13 g 20 %
Saturated fat 3.5 g 18 %
Trans fat 0 g
Cholesterol 0 mg 0 %
Sodium 450 mg 19 %
Total Carbohydrates 18 g 6 %
Dietary Fiber 4 g 16 %
Sugars 8 g
Protein 22 g
Vitamin A 10%
Vitamin C 30%
Calcium 4%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Wash eggplant and cut in half lengthwise. Carefully remove the pulp leaving 1/2 inch of the outer shell. Dice the pulp.
  • Step 2

    In a skillet, sauté the onions, mushrooms, bell pepper, garlic salt, black pepper and turkey in olive oil. Stir in tomato paste, bread crumbs, basil and eggplant pulp. Cook 8-12 minutes or until turkey is cooked to 165° F using a meat thermometer.
  • Step 3

    Spoon the turkey mixture into eggplant shell and place in an oiled 9 x 13-inch pan.
  • Step 4

    Top with Parmesan cheese and parsley and bake at 350° F for 15-20 minutes.
  • Step 5

    Garnish with more parsley if desired.

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