These ground turkey eggplant rolls are an easy low carb meal to make with just a few ingredients. Baked eggplant slices are filled with ground turkey and cheese and covered with a marinara sauce.
A hearty and filling ground turkey dish, this is a great gluten free and low carb dinner. It's almost a low carb version of cannelloni with eggplant slices used in place of pasta.
If you are looking for a vegetarian eggplant roll recipe try our eggplant cannelloni. The filling is a mixture of pesto and cheese for a creamy and delicious dinner.
Just a few ingredients are used to make this recipe. I will confess that the seasonings I used are missing from the photo below! For a tasty dish you need to season the turkey well otherwise it may be a bit bland.
How to make ground turkey egg roll ups
This is a similar recipe to chicken rollatini but the eggplant slices are not breaded here.
- Slice the eggplants lengthways.
- Bake in the oven until goldens.
- Saute the onion.
- Add the ground turkey, season and cook.
- Fill the eggplant pieces with turkey and some of them mozzarella cheese.
- Roll the turkey slices up.
- Place in a baking tray and spoon the Marinara sauce over the rolls.
- Scatter Mozzarella on top and bake.
Can you freeze this?
Any leftovers can easily be frozen. Store the eggplants rolls in an air tight container and this should last for 3 months in the freezer.
Defrost in the refrigerator until thawed completely. Reheat in the oven for 15 minutes at 375F until warmed throughout.
More low carb eggplant recipes
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This recipe was originally posted in November 2012. The images and content have been updated but the recipe remains the same.
Ground Turkey Eggplant Roll Ups
- 2 eggplants
- 14 oz ground turkey
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon oregano
- 1 teaspoon basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup mozzarella cheese grated
- 1 cup marinara sauce
- 2 tablespoons olive oil
- Slice the eggplant lengthways, about 1 cm thick. Lightly brush with olive oil and place on a parchment paper lined baking tray.
- Bake for 15 minutes at 200C/400F, turning over half way until golden.
- In a medium sauce heat the olive oil and saute the onion and garlic for 5 minutes until soft.
- Add the ground turkey and seasoning and cook for 10 minutes until cooked through.
- Spoon the cooked turkey on the eggplant slices and add part of the mozzarella cheese. Roll them up.
- Spoon ¼ cup of the marinara sauce in a baking dish. We used a 9inch square dish.
- Place the eggplant rolls on top of the Marinara sauce.
- Spoon the remaining Marinara sauce over the eggplant rolls and scatter the rest of Mozzarella cheese.
- Bake for 25 minutes at 180C/350F degrees until the cheese has melted and bubbling.
The information shown is an estimate provided by an online nutrition calculator.