Turkey Eggplant Casserole

Want a smart idea for your next meal? Choose eggplant.

Research shows that the purple brain food’s skin is ripe with a phytonutrient called nasunin. Nasunin is a powerful antioxidant and free radical scavenger that protects cell membranes from damage. Cell membranes are so darn important because they protect the cell from free radicals, let cell-friendly nutrients in and waste out, and carry out instructions from messenger molecules that tell the cell which activities it should perform.

And that ends our biology lesson for the day.

If the cell protecting thing didn’t sell you, then maybe this will: This make-ahead dish is low in fat, low in calories, high in fiber, protein, vitamin K, B6, A, C, E, folate, potassium, lycopene and more.

Plus, it takes less than 15 minutes to prepare and your kids will probably like it too.


  • 1 can crushed tomatoes
  • 1 large eggplant, peeled and sliced
  • 1 1/2-lb. ground turkey (organic, if possible)
  • 1 pkg. shredded low-fat mozzarella cheese
  • Garlic, fresh or powder
  • Basil, fresh or crushed

Cook ground turkey, season with garlic and basil to taste.

Slice eggplant 1″ thick

In 13 x 9″ pan, layer half of the crushed tomatoes, sliced eggplant (uncooked), cooked turkey and cheese.

Repeat layer.

Top with other half of crushed tomatoes.

Cover with aluminum foil. Cook at 350 degrees for one hour.

Top with fresh basil before serving.

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