Eggplant Boats

• 1 large eggplant
• 1 large zucchini, chopped
• 1/2 onion, diced
• 1 clove garlic, minced
• 5 ounces baby portobello mushrooms, diced
• 1/2 lb lean ground turkey (I use 99%)
• 5 ounces cherry tomatoes, chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• salt and pepper to taste
• 3/4 cup shredded mozzarella cheese
• Olive oil spray

Directions:

Preheat oven to 375 degrees. Place foil on cookie sheet. 

Spray large skillet with olive oil and heat over medium-high heat. Add the zucchini, onion and garlic and saute until softened, about 7-8 minutes. While the mixture is sauting, slice the eggplant in half lengthwise and scoop out the insides, leaving a 1/4 border on the sides.  Dice the removed eggplants and set aside.

Add the mushrooms, removed chopped eggplant and ground turkey to the skillet, crumbling the ground turkey. Continue to saute until turkey is fully cooked.

Add the tomatoes, oregano, basil, salt and pepper. Toss to incorporate.

Evenly divide the vegetable and turkey mixture between the eggplant halves.  Bake uncovered for 30 minutes. Sprinkle mozzarella cheese on top of eggplant halves and bake for additional 5 minutes until cheese melts.