Italian Stuffed Eggplant

4 medium eggplants

1 cup cooked rice

1/2 lb ground turkey or other ground meat

8.5 oz jar sun-dried tomatoes in olive oil & herbs, drained, julienne cut

1/4 cup fresh Italian (flat leaf) parsley, chopped

1/4 cup fresh basil, chopped

1 small onion, finely chopped

2 garlic cloves, finely chopped

1/4 tsp pepper

1/8 tsp salt

8.5 oz jar sun-dried tomato pesto

olive oil

Heat oven to 350. Cut eggplant in half lengthwise and scrape out the pulp. Salt the inside of the eggplant cases. Combine chopped onion,garlic, ground turkey, salt, pepper, & fresh basil. Saute until browned, drain excess liquid. Remove from heat. Add in cooked rice, sun-dried tomatoes, & sun-dried tomato pesto sauce. Arrange eggplant cases in shallow baking dish coated with olive oil. Spoon in mixture. Bake uncovered for 25 minutes or until thoroughly heated. Garnish with fresh parsley.

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Filed under Entertaining, Healthy, Italian

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