Stuffed Eggplant
11.7g
Net Carbs
29.4g
Protein
23.0g
Fat
7.6g
Fiber
392
Calories
Cooking tip: To add a note of savory sweetness, roast the garlic before using.
Ingredients:
- 4 teaspoons Garlic
- 1 teaspoon Parsley (Dried)
- 1/4 teaspoon Salt
- 15 ounces Tomato Sauce (Canned)
- 1 cup shredded Mozzarella Cheese (Whole Milk)
- 1 1/2 pounds Eggplant
- 5 leaves Basil
- 1/2 teaspoon leaf Oregano
- 2 tablespoons Extra Virgin Olive Oil
- 1 pound Ground Turkey
- 1/4 teaspoon Black Pepper
Directions:
- Preheat oven to 350°F and cover a baking sheet with aluminum foil, set aside. Cut eggplants in half lengthwise. Drizzle with half the olive oil. Place cut side up and bake until soft about 30-45 minutes.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the ground turkey and garlic. Sprinkle with the basil, parsley, oregano, salt and pepper. Add sauce and stir well. Turn off heat, add half the shredded cheese and stir well.
- Take eggplant out of oven. Scoop the eggplant out of the shell, taking care not to damage the skin. Stir the eggplant flesh into the turkey mixture. Set oven to broil. Stuff eggplant shells with turkey/eggplant mixture and sprinkle with remaining cheese. Broil until mixture looks crispy, about 4-5 minutes depending on your broiler. Serve immediately.
This recipe is by Staci Troilo, Main Dish Winner of our 2013 Get Cooking Recipe Contest.
