stuffed eggplants

adapted from Lidia’s Italy in America

makes 4 servings

  • 2 large eggplants
  • 1/2 cup olive oil
  • 1 small onion, chopped
  • 1 pound ground turkey
  • 1/3 cup dry white wine
  • 2 teaspoons kosher salt
  • 2 cups dry bread, cubed
  • 1 cup milk
  • 1 cup parmesan cheese, grated
  • 1/2 cup fresh parsley, chopped
  • 2 plum tomatoes, chopped

preheat oven to 400. cut the eggplants in 1/2 lengthwise. remove the inside flesh, leaving an inch or so of meat in the eggplant on all sides. chop the eggplant you removed.

heat olive oil in a large pan and cook onion until translucent. add in the ground turkey. after 3-4 minutes, pour in wine and scrape the turkey off the bottom of the pan. continue to cook for about 7-8 minutes. add chopped eggplant and season with salt and pepper. cook until eggplant is soft.

in a separate bowl, pour milk over the bread cubes. once bread has softened, squeeze out the liquid and add to the meat mixture. add in parmesan, parsley and tomatoes and mix well. fill the eggplant halves with the mixture and arrange on a baking dish. cover with tinfoil and cook for 40-45 minutes, until eggplant is cooked through. uncover and bake an additional 10 minutes to crispen up the top.

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