This one is a Schnurr Family staple. Even those of us that aren’t fond of eggplant can not get enough! Hope you enjoy.
|1.5 Red bell peppers|
|1 Yellow Squash|
|1 Large yellow onion|
|1.5 lb Ground turkety|
|2 cups grated parmesan cheese|
|2 cups Bread crumbs|
|3 Tbspn dried oregano|
|Garlic salt & pepper|
Cut eggplants in half lengthwise. Core and chop eggplant into 1/2” pieces – Set cores aside. Chop all remaining vegetables ¼” pieces
In Large skillet over medium heat add a bit of olive oil and brown ground turkey. Sprinkle with garlic salt while cooking. Remove from skillet with slotted spoon and place into large bowl.
In the same skillet over medium heat sauté onions until slightly soft then add eggplant – sprinkle with garlic salt. If it seems dry drizzle with olive oil. Once eggplant begins to often add remaining vegetables. Cook until all are slightly soft.
Transfer vegetables into the bowl with ground turkey. While hot mix in 1 cup bread crumbs, 1 cup parmesan cheese and 3 tabs oregano (salt and pepper to taste).
In a small bowl mix 1 cup parmesan with 1 cup bread crumbs for a topper. (you can play with the ratio)
On a foil covered baking sheet – stuff eggplant cores with turkey & vegetable mixture and cover top with parmesan/bread crumb mixture. Cook for 35-40 min. If you want to brown tops more you can broil or turn oven up to 425 and cook for a few more minutes.
Great with some Crystal hot sauce on top! Enjoy!