Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 20M
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1.5 Eggplant; 2 Extra Virgin Olive Oil; 1 Ground Turkey; 4 Garlic; 5 Basil; 1 Parsley (Dried); 0.5 Oregano; 0.25 Salt; 0.25 Black Pepper; 15 Tomato Sauce (Canned); 1 Mozzarella Cheese (Whole Milk)

11.7g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

29.4g

Protein

23g

Fat

7.6g

Fiber

392.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 1/2 lb Eggplant
2 tablespoon Extra Virgin Olive Oil
1 lb Ground Turkey
4 tsp Garlic
5 leaves Basil
1 tsp Parsley (Dried)
0 1/2 tsp, leaves Oregano
0 1/4 tsp Salt
0 1/4 tsp Black Pepper
15 oz Tomato Sauce (Canned)
1 cup, shredded Mozzarella Cheese (Whole Milk)

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.

Cooking Tip

To add a note of savory sweetness, roast the garlic before using.