Preheat oven to 400 degrees farenheit. Add one tablespoon of olive oil to a non-stick, medium sized skillet. Into the oil, saute garlic and scallions together. In a separate skillet, add pepper to turkey and cook on low setting, turning occasionally. While these are slowly saute-ing, cut eggplants in half length-wise and hollow out eggplants. This is easiest with a mellon baller, but I have done it with a little more difficulty with a knife. Be sure not to cut the skin. Then add mushrooms and eggplant into the saute-ing garlic/scallion. Cook until eggplant is tender. Add tomates and cook until tomatoes are soft. Then, add cut up slices of bread, bread sliced in to pieces smaller than a square inch. Add pre-prepared turkey into skillet with vegetables. Add oregano and basil. Prepare a cookie sheet with eggplant skins laid out. Put "filling" from the original skillet into the hollowed out shells and place in oven for 5 to 10 minutes, or, until the tops of the stuffing is brown. Then, enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user RIGGERONFIRE.
I made this minus the oil - it was great! Also omitted the mushrooms (not a fan). One eggplant made enough for two people and that's all I used. With my extra I filled a bell pepper, so yummy!! I will definitely use this recipe again!