Turkey and Eggplant Stacks

Looking for a healthy and satisfying meal that’s both hearty and light? Turkey and eggplant stacks are the perfect option. This dish combines lean turkey with tender eggplant slices for a flavorful, layered meal that’s as visually impressive as it is delicious. Whether you’re looking to enjoy a low-carb dinner or simply want a fresh twist on traditional layered dishes, this recipe is a great choice.

The base of this dish is the eggplant, which provides a savory, slightly smoky flavor and a great texture. Thinly sliced and roasted, the eggplant becomes tender yet firm, providing the perfect platform for the turkey and other ingredients. Roasting the eggplant slices with a bit of olive oil and seasoning helps them caramelize, enhancing their natural sweetness.

The turkey comes next. Ground turkey is seasoned with garlic, onion, herbs like oregano or thyme, and a pinch of salt and pepper. It’s cooked until browned and mixed with a bit of tomato sauce for moisture and flavor. Layering the turkey on top of the roasted eggplant slices creates a savory stack that’s both satisfying and full of protein.

To build the stacks, simply alternate layers of eggplant and turkey in a baking dish, finishing with a sprinkle of shredded mozzarella or Parmesan on top. A quick bake in the oven allows the cheese to melt into a gooey, golden topping that ties everything together. The result is a beautifully layered dish with tender eggplant, savory turkey, and melty cheese.

Turkey and eggplant stacks can be served with a side of salad, quinoa, or a simple vegetable dish. This meal is low in carbs but high in protein and flavor, making it a perfect choice for anyone looking to eat healthier without sacrificing taste.

Turkey and Eggplant Stacks

3.53 from 19 votes

A delicious and healthy low-carb dish with tender slices of turkey and roasted eggplant.

Servings 4 people

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

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Ingredients

  

1x2x3x

• 4 turkey cutlets
• 2 eggplant sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 slices mozzarella cheese
• 1 cup marinara sauce
• Basil leaves for garnish

Instructions

 

• Preheat oven to 400°F (200°C).
• Place the sliced eggplants on a baking sheet and drizzle with olive oil. Sprinkle with dried oregano, garlic powder, salt, and pepper. Toss to coat.
• Roast the eggplant slices in the preheated oven for 15-20 minutes, or until tender and lightly browned.
• While the eggplant is roasting, season the turkey cutlets with salt, pepper, and olive oil.
• Heat a grill pan or skillet over medium-high heat. Cook the turkey cutlets for about 3-4 minutes per side, or until cooked through.
• Top each turkey cutlet with a slice of mozzarella cheese and place under the broiler for a few minutes, until the cheese is melted and bubbly.
• To assemble the stacks, place a roasted eggplant slice on a plate, top with a turkey cutlet, and spoon marinara sauce over the turkey. Repeat the layers until all the ingredients are used.
• Garnish with fresh basil leaves and serve hot.

Nutrition

Calories: 290kcalCarbohydrates: 12gProtein: 29gFat: 14gFiber: 6g

Calories: 290kcal

Meal Type: Brunch

Cuisine: American

Keyword: eggplant, mozzarella, stack, turkey

Cooking Method: Baked

Diet: Meatlovers

Time: >45 Min

Level: Intermediate

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