Stuffed Eggplant

• 1 large eggplant
• 12 lb lean ground turkey or 12 lb chicken
• 3 tablespoons olive oil, divided
• salt
• freshly ground black pepper
• 1 onion, small diced
• 1 red pepper, small diced
• 3 garlic cloves, minced
• 12 cup freshly chopped parsley, leaves
• 12 cup freshly chopped basil leaves, chopped
• 1 14 cups grated parmesan romano cheese
• 14 cup whey, crisps
• 2 egg whites
• 2 tomatoes (chopped )

1. Preheat oven to 350 degrees .
2. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
3. Boil the scooped-out center part until very soft, about 10 minutes.
4. Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
5. Season the ground meat with salt and pepper.
6. Add the seasoned meat to the pan and saute until meat begins to brown slightly.
7. Drain the meat removing the extra, unnecessary fat.
8. Let cool.
9. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
10. In a bowl mix together the cooked eggplant, vegetables, cooked meat, herbs, 1 cup of the cheese, whey crisps and egg whites.
11. Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
12. Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on a greased baking dish, and bake for 50 minutes at 350.
13. Plate and enjoy.

eggplant, lean ground turkey, olive oil, salt, freshly ground black pepper, onion, red pepper, garlic, parsley, basil, romano cheese, whey, egg whites, tomatoes

Taken from www.food.com/recipe/stuffed-eggplant-433618 (may not work)