Eggplant/turkey casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 321.3
  • Total Fat: 12.1 g
  • Cholesterol: 108.3 mg
  • Sodium: 872.5 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 27.2 g

View full nutritional breakdown of Eggplant/turkey casserole calories by ingredient
Submitted by:

Number of Servings: 6


    *Butterball Ground Turkey, 24 oz raw yields 18 oz cooked (remove)
    *Baby Eggplant - 1 eggplant, 4 serving (remove)
    Weight Watchers four cheese shredded blend (1/3 cup), 4 serving (remove)
    *walden farms alfredo sauce 1serv=3tbsp=45g, 1 serving (remove)
    *Canned - Hunts Tomato Sauce 100% Natural, 1.5 cup (remove)
    *Barilla Lasagna Noodle, 2 noodles, 1.5 serving (remove)
    *Lauging Cow Light Garlic & Herb (1 wedge, 21g), 3 serving (remove)
    *Salad Dressing, Wishbone Light, 2 TBS = 1 serving, 3 tbsp (remove)


-Preheat oven to 450 f.
-slice eggplants length wise and bake on pam sprayed baking sheet for 5 minutes or until softened.
-When eggplant is done, decrease temp to 350 f.
-brown turkey in italian dressing. When cooked through drain fat. Add laughing cow cheese, alfredo sauce, half can of the tomato sauce. cook until well blended.

-Spray a casserole dish and coat it with 1/4 can of sauce. Place 3 lasagna noodles on the bottom layer. Layer the rest with eggplant and meat mixture. End with eggplant and top with remainder of sauce. -Sprinkle with cheese and then bake for 30 minutes until bubbly.

Serving Size: 6 equal servings

Rate This Recipe