Turkey And Eggplant Casserrole

Linda Smith


We had some veggies from the farmers market that I had to use so decided to make this casserole Hubby loved it.


★★★★★ 1 vote

40 Min
20 Min
Stove Top


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4 small
chinese eggplant( cut leghthwise)
3 large
eggs (whipped)
2 c
panko bread crumbs
1 lb
ground turkey
1 small
onion (diced)
1 clove
garlic (diced)
1 tsp
1/2 tsp
1/2 tsp
2 c
your favorite macaroni
2 can(s)
cream of mushroom soup
1 can(s)
1 c
shredded parmesan cheese

How to Make Turkey And Eggplant Casserrole


  • 1Cut eggplant, make dredging station with eggs and panko crumbs. Spray baking dish, dip eggplant in egg then panko crumbs covering generously. place in baking dish, bake in 350 degree oven for 40 minutes.
  • 2While eggplant is baking put turkey, onion, garlic, sage, salt and pepper in heavy fry pan on medium, brown till turkey is no longer pink.
  • 3In large sauce pan bring 6 cups of salted water to a boil, add macaroni cook till al dente. Drain
  • 4Add the 2 cans of soup and one can of water to the turkey mixture, stirring to combine, then add macaroni.
  • 5Remove eggplant from oven cut 4 slices into small pieces and add to turkey mixture , pour into baking dish, sprinkle with parmesan cheese, put in oven for about 20 minutes or until heated threw and cheese melts.

Printable Recipe Card

About Turkey And Eggplant Casserrole

Course/Dish: Casseroles
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, Healthy

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