My 3-year-old actually licked his bowl clean! I was hoping to have leftovers for lunches but they wiped it all out!

Instructions:

Prepare the Eggplants

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Slice Eggplants: Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
3. Hollow Out: Carefully hollow out the flesh of each eggplant half to create boat-like shapes.
4. Season: Brush the inside of each eggplant boat with olive oil, sprinkle with salt and pepper, and place them on a baking sheet.
5. Bake: Bake the eggplant boats for 15-20 minutes until slightly softened.

Prepare the Turkey Stuffing

1. Cook Turkey: Heat olive oil in a skillet, sauté onion and garlic, then add ground turkey and cook until browned.
2. Add Flavorings: Stir in chopped tomato, tomato paste, herbs, and seasoning. Cook for an additional 2-3 minutes.
3. Combine Ingredients: Transfer the turkey mixture to a bowl, add beaten egg and Pecorino Romano cheese, and stir until well combined.

Stuff and Bake the Eggplant Boats

1. Fill Eggplant Boats: Spoon the turkey mixture evenly into each eggplant boat.
2. Bake: Return the stuffed eggplant boats to the oven and bake for 20-25 minutes until tender.

Serve

Garnish with fresh herbs and serve hot, accompanied by a side salad or grains for a complete meal.