Julies Stuffed Eggplant Boats

Name: Julie’s Stuffed Eggplant Boats
Ingredients: 1 large eggplant (about 1 ½ pounds); 2 teaspoons olive oil; 1 large zucchini, diced (about 1 cup); ½ onion, diced (about ½ cup); 1 garlic clove, minced; 5 ounces baby Portobello mushrooms, finely chopped (about ½ cup); ½ pound lean ground turkey (I use 99%); ¼ cup canned, diced tomatoes, drained (I used fresh cherry tomatoes); ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 3/4 cup freshly grated mozzarella