Stuffed Eggplant Parm

My Gluten and Dairy Free take on a non-fried and lower carb eggplant parm! This dish is super yummy for the colder months here in Boston!

Makes 4-6 servings!

What You Need:

• 4 small eggplants

• olive oil

• 3 cloves of garlic

• 1 medium onion

• 1 medium/large zucchini

• 1# organic ground turkey

• 1.5 T italian seasoning

• 1 extra large can of tomato sauce

• 1/2 cup fresh chopped fresh parsley

• 1/4 cup chopped marinated artichokes

• 1/2 cup GF breadcrumbs

• 1/4 cup dairy free cheese

• salt

How You Do It:

1. Preheat to 400

2. Cut the eggplants in half the longways and scoop out eggplant flesh (save it!) so that they look like hollow boats with about 1 inch of eggplant flesh left around the edges

3. Place on a baking sheet (flesh side up) and brush generously with olive oil

4. Bake for 20-25 minutes and remove from the oven (should be soft and slightly golden brown around the edges)

5. Chop the eggplant flesh and dice the zucchini and artichokes

6. Add 2 tsp oil to a large pan and heat on medium, add minced garlic, chopped onion and saute for ~5 minutes; increase heat and add the eggplant flesh and zucchini, cook for an additional 5 minutes

7. Add ground turkey + seasonings + pinch of salt and brown the meat; add tomato sauce as the turkey is just about done cooking

8. Mix in fresh parsley and chopped artichokes

9. Scoop cooked filling into the eggplant boats and allow to overflow; top with breadcrumbs and cheese

10. Bake in the oven for an additional 10 minutes and then broil for 2-3 minutes until top appears golden and crisp

    Enjoy!

Tips:

• Recommend parmela creamery mozzarella for dairy free cheese

• I personally love to make my own GF breadcrumbs by baking cubed Bread Srsly with a bit of oil/salt until golden brown and then blending up into crumbs!

• I like to pair this with lentil GF pasta and sauce on the side!