Quick and Easy!

Italian Stuffed Eggplant

Italian Stuffed Eggplant Serves: 1


  • 4 medium eggplants
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 lb. ground turkey, or your favorite ground meat
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh basil, finely chopped
  • 1 cup cooked rice
  • 1 (8.5-oz). package Bella Sun Luci Sun Dried Tomatoes Julienne Cut, Drained
  • 1 (8.5-oz) package Bella Sun Luci Sun Dried Tomato Pesto
  • Olive oil
  • 1/4 cup fresh parsley, finely chopped


  • Cut eggplant in half lengthwise and scrape out the pulp.
  • Salt inside of eggplant cases.
  • Combine chopped onion, garlic, ground turkey, salt, pepper, and fresh basil. Saute until browned; drain excess liquid.
  • Remove from heat. Add in cooked rice, Bella Sun Luci Sun Dried Tomatoes Julienne-cut, and Bella Sun Luci Sun Dried Tomato Pesto.
  • Preheat oven to 350 degrees.
  • Arrange eggplant cases in a shallow baking dish coated with olive oil.
  • Spoon in mixture and top with fresh parsley.
  • Bake uncovered for 25 minutes or until thoroughly heated.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746