Italian Turkey and Eggplant Pie

Italian turkey and eggplant pieWe got eggplant in our box again this week. I am glad that the eggplants we are getting this year are smaller than last year. (We are not big eggplant fans.) I found this recipe for an eggplant “pot pie” at and thought it looked good. It was! My husband ate it leftover today for lunch, so he must have liked it. I adjusted the ingredients a little, substituting and adding to our taste.

Italian Turkey and Eggplant Pie
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2½ cups cubed eggplant
  • ¼ cup butter
  • ½ pound lean ground turkey
  • ½ cup onion, chopped
  • 1 rib celery, chopped
  • 1 clove garlic, minced
  • 8 ounces tomato sauce
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons minced fresh basil
  • 2 teaspoons dried oregano
  • ⅛ teaspoon pepper
  • 1 unbaked deep dish pastry shell
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese
  1. Preheat oven to 375 degrees.
  2. In a medium skillet, saute eggplant in butter until tender, about 5 minutes.
  3. While the eggplant is cooking, cook ground turkey, onion, celery, and garlic in a large skillet until turkey is no longer pink. Add cooked eggplant, tomato sauce, parsley, basil, oregano, and pepper. Bring to a boil and then remove from heat.
  4. Prick pastry shell with a fork. Add turkey mixture. Bake for 20-25 minutes.
  5. Sprinkle mozzarella and parmesan over top of pie. Return to oven and bake 5-10 minutes longer, until cheese is melted. Let stand 10 minutes before cutting.

Please send me your suggestions for more things to do with eggplant.

Happy eating!


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