Cooking for one is tough! Ty has been out of town for what seems like forever (away during the weeks, here on weekends)… he literally proposed, then left. A sign?? Hope not!
The filling will easily fill 2 medium eggplants, which will feed 4, but I packed the extra filling away to use later. It was flavorful and filling yet light and healthy. If you make this, I hope you have someone other than a sleepy dog to share your company with.
Turkey Stuffed Eggplant
2 medium eggplants, sliced lengthwise
1 lb ground turkey
1 medium onion, diced
1/2 red bell pepper, diced
2 cloves garlic
4 roma tomatoes (or a small can) diced
1 tsp crushed red pepper
1 tsp each, fresh basil, parsley, and oregano
1. Preheat over to 400°F. Slice eggplants lengthwise and remove seeded sections (pulp). Keep about 1/2 of the pulp and finely dice. Drizzle a little olive oil inside each half of eggplant and sprinkle with s&p. Place cut side down and cook in oven for 10 minutes. Flip each over and cook an additional 10 minutes. Remove.
2. In a large skillet, heat about 1 tbsp evoo and garlic. Add any eggplant pulp. Cook for 2-3 minutes, then add onions and pepper. Saute until onions start to soften. Add turkey and herbs until cooked through, then add diced tomatoes and cook until warm.
3. Lower oven temp to 375°F. Scoop turkey mixture into the eggplant halves and top with fresh Parmesan. Bake for 25 minutes.