Lunch

Baled Stuffed Eggplant is for Lunch.

Baled Stuffed Eggplant takes 20 minutes to prepare.

Baled Stuffed Eggplant takes 20 minutes to cook.

Baled Stuffed Eggplant makes 1 servings.

The ingredients for Baled Stuffed Eggplant are:

10 oz (1/2 package) Shadybrrok Farms Italian Seasoned Ground Turkey
1 small long eggplant, cut in half lengthwise. carefully remove pulp leaving 1/2 inch shell. Dice pulp.
1/2 c chopped onion
4 oz mushrooms , chopped
1/2 c red pepper chopped
4 tbsp Trader Joes (Giottos) Brushetta
1/4 Whole Wheat english muffin, processes to crumbs (3 tbsp)
1 tsp dried italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Topping
1 tbsp grated parmeson, fresh or dried
pinch italian seasoning or any dried herb like thyme

Here is how you make Baled Stuffed Eggplant:

1. In a nonstick skillet pan, brown turkey, onion, red pepper, mushrooms, garlic, salt, and pepper until turkey no longer pink.2 Add Brushetta, diced eggplant pulp, italian seasoning and muffin crumbs. Cover and cook over low heat 5-10 minutes until pulp is cooked down (no longer white).3. Spoon mixture evenly into the 2 eggplant shells. Place in baking plan sprayed with oil. Top with parmesan cheese herb mixture.4. Bake at 350 for 20 minutes.Serving Size: makes 4 servings of 1/2 eggplantNumber of Servings: 1Recipe submitted by SparkPeople user JORDEE54.

The nutritional information for Baled Stuffed Eggplant is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 705.4

• Total Fat: 26.3 g
• Cholesterol: 204.0 mg
• Sodium: 1,984.7 mg
• Total Carbs: 60.4 g
• Dietary Fiber: 20.7 g
• Protein: 70.7 g