Enjoy this recipe from Almanac Cooking Fresh.
Note: The stuffing used to fill eggplant could also be used to fill tomatoes or peppers.
Preheat the oven to 400ºF. Grease a baking sheet.
Cut eggplants in half lengthwise and carefully scoop out pulp. Dice pulp and set aside.
In a skillet over medium heat, melt the butter. Add diced eggplant pulp, mushrooms, and onions and sauté for 15 minutes, or until the vegetables are soft. Add turkey and stir to blend. Add wine and season with salt and pepper.
Spoon mixture into eggplant shells, mounding it above the shell rims, if necessary. Place shells on prepared baking sheet. Sprinkle with cheese and bake for 15 minutes. Garnish with oregano.