1/2 pound Ground Turkey
4 tablespoons EVOO
2 Garlic Cloves, minced
1/2 cup Mushrooms, finely diced
1/2 cup Onions, finely diced
1/2 cup Bell Pepper, finely diced
1/2 cup Roma Tomatoes, finely diced
2 tablespoons Parsley, finely chopped
Brush eggplants with olive oil and place in 400F preheated oven for 10 minutes.
When eggplants are ready, slit lengthwise and flatten. Pour mixture on top of the eggplants and put back in the oven for another half hour or so.
Drizzle with a little EVOO and garnish with parsley and more grated parmesan.