Ingredients

The following ingredients have 4 Servings
  • 2 eggplants
  • 1 lb. Lean ground turkey
  • 2 cloves garlic (minced)
  • 1 large onion (chopped)
  • 1 Red bell pepper (chopped)
  • 1 cup crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons Olive Oil
  • 1/2 cup mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese (shredded)

Instruction

  • Preheat oven to 400 degrees Fahrenheit
  • Line a sheet pan with aluminum foil. Cut the eggplants in half
  • Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
  • Add olive oil, salt, and pepper
  • Roast the eggplant in the oven for 30 minutes
  • Remove from oven and let them cool
  • When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed. Place hollow eggplants in a baking dish
  • Cube the filling and place it in a bowl
  • Reduce oven temperature to 350 degrees Fahrenheit 
  • While the eggplant roasts. Heat olive oil to medium heat on a saucepan
  • Cook the onion, oregano, basil and the peppers for 2-3 minutes until softened. Add the garlic and cook for one more minute
  • Add the turkey in chunks and let it cook with all the vegetables. With a spoon break down the turkey in little pieces. Cook for about 5 minutes
  • Add the eggplant filling and season with salt and pepper
  • Spoon filling on hollow eggplants. Top with cheeses
  • Bake for 20-15 minutes or until the cheese has completely melted
  • Enjoy