This is a good recipe for a lazy Sunday when you have an hour to whip something up, and it’s relatively easy and good for you. Eggplant can be bitter and tricky to work with, so choose ones that are firm but not too firm, and make sure to roast them as directed below before preparing the dish.
2 to 3 medium eggplants
1 Tbsp. olive oil
8 to10 fully cooked turkey meatballs (I like Purdue, but any thawed frozen ones should work fine), finely chopped
1/2 green pepper, seeded and chopped
1 to 2 cloves garlic
1/4 cup chopped black olives
1/3 cup whole wheat bread crumbs
1/2 cup prepared spaghetti sauce
1/2 cup + 2 Tbsp. Parmesan cheese
1/2 tsp. Italian seasoning
Salt and pepper to taste
Preheat oven to 400 degrees. Pierce eggplant several times with a fork and roast on a baking sheet for 20 to 25 minutes, turning occasionally. Remove from oven and let cool for about 10 minutes. Cut ends off eggplant and slice in half lengthwise. Scoop out pulp into a bowl and save enough to make 1 to 1½ cups. Place eggplant shells on a baking sheet and set aside. Heat oil in a large nonstick skillet and add eggplant pulp, sautéing for about 4 to 5 minutes, or until it’s reduced a bit and darkened in color.
Add chopped meatballs, green pepper, garlic, black olives, spaghetti sauce, Italian seasoning and salt and pepper, and continue cooking for another 3 to 4 minutes. Turn off heat and stir in 1/2 cup Parmesan and bread crumbs. Carefully spoon eggplant mixture into eggplant shells, dividing evenly, and sprinkle each with the remaining 2 Tbsp. Parmesan. Bake in 400 degree oven for about 15 minutes and serve. Makes two large or four smaller servings.
Serve with crusty bread and some good red wine.