Turkey and Quinoa Stuffed Eggplant
Ingredients
- 4 small Italian eggplants, halved lengthwise
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 3/4 cup panko
- 2 cloves garlic (1 smashed, 1 minced)
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 onion, chopped
- 1/2 teaspoon herbes de Provence
- 1 pound ground turkey
- 1 14.5-ounce can crushed tomatoes
- 1 cup frozen cooked quinoa, thawed
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