WW Turkey Eggplant Casserole (3pts)

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.1
  • Total Fat: 6.9 g
  • Cholesterol: 52.6 mg
  • Sodium: 56.9 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 14.7 g

View full nutritional breakdown of WW Turkey Eggplant Casserole (3pts) calories by ingredient


My husband and I love this dish. It's easy to make and so delicious. You have to try it. My husband and I love this dish. It's easy to make and so delicious. You have to try it.
Number of Servings: 8


    1 1/4 pounds ground skinless turkey breast
    1 onion, chopped
    3 garlic cloves, minced
    1 large ( 1 1/2 pound) eggplant, cubed
    One 28-oz can crushed tomatoes (no salt added)
    1 green bell pepper, seeded and diced
    1 red bell pepper, seeded and diced
    3/4 cup seasoned dried bread crumbs
    1 teaspoon dried basil
    1/4 cup grated Parmesan cheese
    chopped fresh mushrooms


Preheat the oven to 350. Spray a 13 x 9" baking dish with nonstick cooking spray. Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray (Dutch oven works best, it can get "big") and heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes. Add the eggplant, tomatoes, peppers, bread crumbs and basil; bring to a boil, stirring as needed. Transfer the turkey mixture to the pan and bake, covered, until the vegetables are tender, 45-50 mins. Uncover and sprinkle with the cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand five minutes before serving.

Makes 8 servings, 3 points per serving (about a cup, maybe a little over a cup)

Note: I cut the eggplant in small cubes and parboil them for about 2 minutes. It cooks faster and tastes so much better that way.

Number of Servings: 8

Recipe submitted by SparkPeople user ILOVEMYBULLDOGS.

Member Ratings For This Recipe

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    Love this recipe but you don't say when to add the mushrooms. I used my judgement and browned them with the meat. - 10/20/12

  • no profile photo

    I've made this recipe in my weight watcher days and love it. Since I am not a green pepper fan, I only use the red pepper and also add whatever veggies I have left over, especially zucchinni. Yum Yum! - 2/23/12