CrockPot Stuffed Eggplant


Image via Wikipedia

1/2 pound ground turkey breast

1/2 onion, chopped

1 medium eggplant

1/2 green bell pepper, diced

3 Tbsp. ground oats

garlic, oregano, parsley to taste (or whatever spices you want)

1/4 cup low fat cottage cheese

2 Tbsp. grated Parmesan cheese



1. Coat large nonstick skillet with cooking spray.  Cook turkey and onion (with a little bit of water )over medium-high heat until beef is no longer pink.


2. Halve the eggplant lengthwise and use a spoon to scoop out flesh, leaving a 1/2″ border all around.  Set shells aside.  Chop flesh into small pieces.  Add eggplant pieces and diced green pepper to pan with turkey.  Cook until softened.


3. Stir in ground oats, seasonings and cottage cheese.  Spoon mixture into eggplant shells, sprinkle w/ Parmesan, and place in slow cooker.  Cover.  Cook on low approx. 6 hours.



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