1 large eggplant (about 1 ½ pounds)
1 large zucchini, diced (about 1 cup)
2 teaspoons olive oil
½ onion, diced (about ½ cup)
1 garlic clove, minced
5 ounces baby Portobello mushrooms, finely chopped (about ½ cup)
½ pound lean ground turkey (I use 99%)
¼ cup canned, diced tomatoes, drained (I used fresh cherry tomatoes)
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon kosher salt
½ teaspoon ground black pepper
3/4 cup freshly grated mozzarella


1.Slice the eggplant in half, lengthwise, and scoop out the insides, being careful to leave a ¼ inch border around the side and not to pierce to the eggplant skin. Finely chop the meaty flesh of the eggplant and set it aside. Place the eggplant halves to the side.
2.Preheat oven to 375 degrees F. Lightly grease a 9x13 inch oven safe casserole dish.
3.Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the zucchini, onion, and garlic to the skillet. Sauté until softened, about 10 minutes.
4.Add the mushrooms, eggplant flesh, and ground turkey to the skillet, crumbling the ground turkey with a spatula or wooden spoon. Continue to sauté until vegetables have softened and turkey is fully cooked, about 5 to 7 minutes.
5.Add the tomato, oregano, basil, salt and pepper. Toss to incorporate.
6.Remove skillet from heat and using a large spoon evenly divide the filling between the eggplant halves.
7.Evenly sprinkle mozzarella on top of the two eggplant halves and gently place them into the prepared casserole dish.
8.Bake uncovered for 35 minutes. Let eggplants sit for 10 minutes before serving. Garnish with fresh basil and extra tomatoes.

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