Eggplants stuffed with Turkey and Mushrooms

2 sm. eggplants, split in half lengthwise
1 pound ground turkey
2 tbsp. cooking oil
6 tbsp. sweet butter or magarine
1 tbsp. chopped shallots
1/2 lb. mushrooms, chopped
1 tsp. minced garlic (more if desired)
1 tbsp. tomato sauce
1 tbsp. salt
1 tsp. white pepper
4 tbsp. bread crumbs
1 egg, beaten
1 tbsp. chopped parsley
1 tbsp. grated Parmesan cheese

Sprinkle cooking oil over eggplant halves; bake, uncovered in preheated 400 degree oven for 15 minutes. Melt butter in saucepan. Add shallots, saute 5 minutes (do not brown). Add mushrooms, saute 5 minutes, add garlic, saute 2 minutes. Stir in tomato sauce, salt and pepper. Stir in ground turkey and sautee until done.

Remove eggplant pulp and chop finely. Add mushroom mixture and blend over stove. Mix in bread crumbs, egg and parsley. Fill eggplant shells with mixture. Sprinkle with grated cheese and place in preheated 450 degree oven 10 minutes or until brown.

Comments

  1. Mary L StocktonMay 26, 2009 at 8:02 AM

    Last night I did this dish a little differently... I cut up ALL the eggplant, mixed it in with the turkey, and created a large casserole. YUM!

    ReplyDelete

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