Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 1 large eggplant; 12 lb lean ground turkey or 12 lb chicken; 3 tablespoons olive oil, divided; salt; freshly ground black pepper; 1 onion, small diced; 1 red pepper, small diced; 3 garlic cloves, minced; 12 cup freshly chopped parsley, leaves; 12 cup freshly chopped basil leaves, chopped; 1 14 cups grated parmesan romano cheese; 14 cup whey, crisps; 2 egg whites; 2 tomatoes (chopped )

14 ingredients

13 steps

Ingredients

1 large eggplant
12 lb lean ground turkey or 12 lb chicken
3 tablespoons olive oil, divided
salt
freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 garlic cloves, minced
12 cup freshly chopped parsley, leaves
12 cup freshly chopped basil leaves, chopped
1 14 cups grated parmesan romano cheese
14 cup whey, crisps
2 egg whites
2 tomatoes (chopped )

Directions

1

Preheat oven to 350 degrees .
2

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
3

Boil the scooped-out center part until very soft, about 10 minutes.
4

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
5

Season the ground meat with salt and pepper.
6

Add the seasoned meat to the pan and saute until meat begins to brown slightly.
7

Drain the meat removing the extra, unnecessary fat.
8

Let cool.
9

In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
10

In a bowl mix together the cooked eggplant, vegetables, cooked meat, herbs, 1 cup of the cheese, whey crisps and egg whites.
11

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
12

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on a greased baking dish, and bake for 50 minutes at 350.
13

Plate and enjoy.