There’s nothing better than a delicious Weight Watchers eggplant casserole! This eggplant lasagna is easy to make and tasty for the whole family.
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If you’ve never tried to make a Weight Watchers eggplant lasagna I have to take this opportunity to try and turn you into a convert! This turkey eggplant casserole has all the delicious layers and flavors you’d expect from lasagna without all the fat, calories, and guilt!
Those of you who are not on Weight Watchers will love that this Weight Watchers turkey eggplant casserole is healthy and light. It’s great for any healthy eating plan and especially those of you who might be on a low carb diet!
How to store eggplant:
If this is your first time buying eggplant for a recipe you might not be sure how to store this vegetable! It’s actually quite easy, eggplant should be stored whole in the refrigerator!
To help prolong the life of your whole eggplant you can put it into a plastic bag and store it in the crisper. Try to choose an eggplant that doesn’t have any damage to the skin when you are in the grocery store. Blemishes on the skin will lead to decay which makes it hard to store the eggplant for more than a few days.
When it’s time to cook the eggplant you might notice that there’s a lot of moisture that is released, that’s because eggplants have a lot of water! We will be cooking the eggplant a little before it’s baked and layered which will help release some of that moisture.
Eggplant casserole can be stored in the refrigerator in containers. You can reheat it easily in the microwave so you have easy lunches or dinners for the rest of the week!
Here’s what you’ll need to make Weight Watchers turkey eggplant casserole:
This recipe uses easy ingredients but maybe some things you wouldn’t think of, since we’re lightening up the recipe we won’t be using traditional sauces or a lot of mozzarella cheese. Though you can feel free to add those things, keep in mind they’re not included in the Weight Watchers counts below!
For this eggplant casserole you’ll need extra lean ground turkey, fat-free ricotta cheese, parmesan cheese, eggplant, onions, jalapeños, garlic, parsley flakes, all-purpose seasoning, red pepper flakes, oregano, basil, and canned plum tomatoes!
How to make Weight Watchers Eggplant Casserole:
Preheat oven to 400 degrees.
Spray an 8×8 baking pan and a cookie sheet with nonstick cooking spray and set aside.
Peel and slice lengthwise eggplant into thin slices (1/4 inch or smaller).
Place the eggplant slices on the prepared cookie sheet, lightly spray with cooking spray and sprinkle with salt and pepper.
Bake for 15 minutes.
While the eggplant is baking, prepare the meat sauce.
In a large pan or a medium-sized pot, heat a small amount of olive oil.
Add in the onion, jalapeno, and garlic, cooking until the onions are translucent and the garlic is fragrant.
Add in the ground turkey and cook thoroughly.
Pour in the plum tomatoes.
Using a spoon, gently “smash” the tomatoes so they fall apart.
Add in the seasonings and allow the mixture to simmer until the eggplant is ready and you are ready to layer your lasagna.
Allow the baked eggplant to cool slightly so that you can pick it up.
In the prepared 8×8 baking pan, spoon a small amount of the meat sauce you made, just enough to lightly cover the bottom of the dish.
Now, add a layer of the sliced eggplant, you may need to cut a slice smaller to fill the gaps so that you can fill the whole bottom of the pan.
Add a layer of the meat sauce.
Add a layer of eggplant.
Spread on the ricotta.
Add another layer of the meat sauce.
Add the final layer of eggplant.
Pour on the remainder of the meat sauce.
Sprinkle with shredded parmesan cheese.
Cover and bake covered for about 35 minutes.
Uncover and bake for another 10 minutes.
Weight Watchers Information:
For those of you who are on the Weight Watchers program you might need to know how many points are in this delicious turkey eggplant casserole, I’ve got you covered. I’ve used the Weight Watchers recipe creator to calculate how many points this delicious casserole has.
Which WW Program are these points for?
WW has definitely changed from 2020 to now. They went from three to one plan to multiple plans and back to one plan again. So in 2023, we have just plain old “POINTS.”
- Be sure to calculate the points value of the foods and recipes you eat in the app.
- Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
- Accuracy will come from the information you input on the app.
Printable Weight Watchers Turkey Eggplant Casserole Recipe:
- 1 medium-large sized eggplant
- 1 medium sweet onion, diced
- 1 jalapeno, diced
- 4 cloves of garlic, minced
- 1 tbsp parsley flakes
- 1 tablespoon all purpose seasoning
- 1 tablespoon red pepper flakes, less if you would like less heat
- 1 tsp oregano
- 1 tsp basil
- 1 28 oz can peeled plum tomatoes, this is the big can
- 1 lb lean ground turkey
- 1/2 cup fat free ricotta
- 1 oz parm cheese
- Preheat oven to 400 degrees
- Spray an 8x8 baking pan and a cookie sheet with non stick cooking spray and set aside
- Peel and slice lengthwise eggplant into thin slices (1/4 inch or smaller)
- Place the eggplant slices on the prepared cookie sheet, lightly spray with cooking spray and sprinkle with salt and pepper.
- Bake for 15 minutes
- While the eggplant is baking, prepare the meat sauce
- In a large pan or a medium size pot, heat a small amount of olive oil
- Add in the onion, jalapeno and garlic, cooking until onions are translucent and garlic is fragrant
- Add in the ground turkey and cook thoroughly
- Pour in the plum tomatoes
- Using a spoon, gently "smash" the tomatoes so they fall apart
- Add in the seasonings and allow the mixture to simmer until the eggplant is ready and you are ready to layer your lasagna
- Allow the baked eggplant to cool slightly so that you can pick it up
In the prepared 8x8 baking pan, spoon a small amount of the meat sauce you made, just enough to lightly cover the bottom of the dish
- Now, add a layer of the sliced eggplant, you may need to cut a slice smaller to fill the gaps so that you can fill the whole bottom of the pan
- Add a layer of the meat sauce
- Add a layer of eggplant
- Spread on the ricotta
- Add another layer of the meat sauce
- Add the final layer of eggplant
- Pour on the remainder of the meat sauce
- Sprinkle with shredded parmesan cheese
- Cover and bake covered for about 35 minutes
- Uncover and bake another 10 minutes
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 328Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 91mgSodium 946mgCarbohydrates 21gFiber 6gSugar 10gProtein 25g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.