“This Shouldn’t Be Healthy” Eggplant Bake Recipe

I was experimenting with in the kitchen the other night and wanted to share the results: An eggplant bake that tastes a little like lasagna, and so yummy that even the hubs loved it (the title of this post is exactly what he said when he tasted it)!

Here you go!

This Shouldn’t Be Healthy Eggplant Bake


1 eggplant, about 1.25 lbs unpeeled

1.5 cups marinara sauce

1/2 cup cottage cheese

Garlic powder, onion powder, Italian seasoning (to taste)

1/2 cup cooked turkey or chicken chunks (or meat of your choice)

2-3 ounces cheese of choice (I used a mix of mozzarella and provolone)

Optional: Any other vegetables (mushrooms, spinach, etc.) or tasty things you’d like to add!


Preheat your oven to 375 degrees. Cut off the ends of the eggplant, then quarter and slice everything into small chunks and place in a large bowl. Add the marinara and cottage cheese and mix it all together. Add your seasonings (garlic and onion powders and Italian seasoning) and then stir in the meat you are using. Scoop everything into a sprayed loaf pan, and then top with your cheeses. Cover with tinfoil and place in the oven. Bake, covered, for 45 minutes, and then check the eggplant–you’ll want to make sure it’s nice and soft. If it’s not yet, keep baking it for awhile longer. Once it’s soft, completely remove the foil and cook awhile longer, until the cheeses are browned (if you like it that way–I do!).

Let cool just for a few minutes, and then serve! This made two servings for us. I just cut it in half and lifted it gently out so that the cheeses on top stayed put and it looked like a nice, healthy piece of lasagna.


Love, Hope, & Prayers,

Justine Duppong


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