Mediterranean Eggplant, Turkey and Rice Casserole

This simple and satisfying layered eggplant, turkey and rice casserole is packed with Mediterranean flavors accented with tomato, garlic and rosemary.

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Mediterranean Eggplant, Turkey and Rice Casserole

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 1 hr 10 mins
Servings
SERVES 6
Ready in
TOTAL TIME 1 hr 25 mins

Ingredients

  • nonstick spray
  • 2 bags Success® White Rice
  • 3 tbsp olive oil, divided
  • 1 lb lean ground turkey
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp finely chopped fresh rosemary
  • 2 1/2 cups tomato sauce
  • 2 eggplants (about 32 oz), cut crosswise into 1/2-inch thick slices
  • 2 cups shredded mozzarella cheese, divided

Instructions

  • Fill your kitchen with the aromas of the Mediterranean any night of the week with this comforting casserole dish made with Success® White Rice

    Step 1

  • Preheat oven to 400°F. Spray a 13- x 9-inch (2 quart) baking dish with nonstick spray and set aside. Prepare rice according to package directions.

    Step 2

  • Heat 1 tablespoon of olive oil in a large saucepan set over medium heat. Add turkey, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 7 to 10 minutes, or until starting to brown. Stir in onion, garlic and rosemary and cook for 3 to 5 minutes, or until onion is slightly softened.

    Step 3

  • Stir in tomato sauce, and remaining salt and pepper. Bring to a boil. Reduce heat to medium-low and cook for 10 to 15 minutes, or until thickened slightly. Stir in rice.

    Step 4

  • Meanwhile, heat 1 tablespoon of the olive oil in a large skillet set over medium heat. In 6 batches, cook eggplant slices for 3 to 5 minutes per side, or just until tender, adding remaining oil to skillet as needed.

    Step 5

  • Layer one-third of the eggplant slices in the bottom of prepared baking dish. Top with half of the rice and turkey mixture. Sprinkle with 1/2 cup of mozzarella. Repeat layers. Top with remaining eggplant slices and mozzarella.

    Step 6

  • Bake casserole for 15 to 20 minutes, or until golden brown and bubbling.

    Recipe Tips

    There is no need to peel the eggplant before cooking, the entire thing is edible!

    Feel free to add just a pinch of salt to each eggplant slice before cooking to help release some of its moisture and tenderize it.

    Make this dish vegetarian by swapping in beans or another meat-free alternative for the ground turkey.

Lasagna-Like Comfort

This oven-baked casserole with tender eggplant, ground turkey with tomato sauce, hearty rice and a melty mozzarella topping is a comforting dish made with lasagna-like layers.

Great all year round, this eggplant and rice casserole is the perfect dish to use up the fresh garden vegetable. In the winter months, it’s a comforting and warm casserole sure to satisfy everyone at the table.

International Flavors

With fresh rosemary, onion, garlic, tomato sauce, eggplant and mozzarella, this simple dish will transport you to the Mediterranean any night of the week! Looking to explore a bit more? Travel the world with these rice and quinoa recipes. You might want to try a West African classic Okra Soup, created by Deddeh Howard using Success® White Rice, or maybe a Moroccan-inspired Turkey, Chickpea and Rice Tajine.