Roasted Eggplant Parmigiana with Ground Turkey

Posted by Pam Davis on Sep 7th 2018

Roasted Eggplant Parmigiana with Ground Turkey

I'm so happy to share another farm fresh recipe from my friend Christine! I love having such a good friend who is a whiz in the kitchen. This week eggplant was abundant at the farmers market so Christine whipped up this delicious meal. I hope you enjoy it as much as we did!

Farmer's Market eggplants


  • 1 lb ground turkey
  • 3 medium eggplant
  • 1 jar marinara sauce
  • 1 8 oz package mozzarella
  • ½ cup parmesan
  • Olive oil spray
  • Italian seasoning
  • Garlic powder
  • Sea salt

eggplant on tray


  1. Spray 2 cookie sheets with olive oil and preheat oven to 425.
  2. Peel eggplant if desired, then cut into 1/4" thick slices.
  3. Place slices in single layer on cookie sheets, it's ok to slightly overlap the layers.
  4. Season with Italian seasoning, garlic powder, and salt.
  5. Roast for 20-30 minutes at 425
  6. Flip the slices after 15 minutes and rotate trays so all slices brown.
  7. While the eggplant is roasting, saute ground turkey until browned and crumbled, set aside.
  8. In a 13x9 pan, place a layer of sauce on the bottom
  9. Add the following layers:
    1. eggplant
    2. sauce
    3. ground turkey
    4. shredded mozzarella
    5. sprinkle of parmesan
    6. eggplant
    7. sauce
    8. ground turkey
    9. shredded mozzarella
    10. sprinkle of parmesan
    11. eggplant
    12. sauce
    13. shredded mozzarella
    14. sprinkle of parmesan

Bake for 30 minutes at 350. Cut into 12 servings.

eggplant parmigiana