Dinner

Rachael Ray Quick Fakeout Stuffed Eggplant is for Dinner.

Rachael Ray Quick Fakeout Stuffed Eggplant takes several minutes to prepare.

Rachael Ray Quick Fakeout Stuffed Eggplant takes several minutes to cook.

Rachael Ray Quick Fakeout Stuffed Eggplant makes 4 servings.

The ingredients for Rachael Ray Quick Fakeout Stuffed Eggplant are:

Japanese Eggplant
Olive Oil
salt and pepper
ground turkey (can use lamb or beef)
onion
garlic
raisins
basil leaves
panko breadcrumbs
parsley leaves
pecorino or parigiano reggiano cheese

Here is how you make Rachael Ray Quick Fakeout Stuffed Eggplant:

Cut 4 eggplants in half. Pour some EVOO on a rimmed baking sheet.Coat with cooking spray. Season halved eggplants with salt and pepper. Arrange cut side down. Roast until tender, about 20 minutes.Peel remaining egglplant and dice into 1/2 inch pieces. In a large skillet over medium-high heat, add 1 Tablespoon of EVOO. Stir in the turkey, tomato sauce, onion, garlic, diced eggplant and raisins. Season with salt and pepper. Add a splash of white wine or stock and cook until the eggplant and onions are soft, about 8-10 minutes. Remove from heat and stir in basil. While the meat cooks, melt the butter in a small skillet over medium heat. Add the breadcrumbs and toast until golden. Transfer to a bowl and cool. Mix in parsley and cheese. Add half to the meat. Remove eggplant from oven. Flip and transfer to a serving platter. Top each halved eggplant with a mound of stuffing and sprinkle the remaining cheesy breadcups over the top before serving. Serving Size: Makes 4 servings Number of Servings: 4Recipe submitted by SparkPeople user NCHEALTHY.

The nutritional information for Rachael Ray Quick Fakeout Stuffed Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 454.9

• Total Fat: 16.3 g
• Cholesterol: 88.6 mg
• Sodium: 281.1 mg
• Total Carbs: 54.4 g
• Dietary Fiber: 18.5 g
• Protein: 31.3 g