Stuffed Italian Eggplant | Center for Science in the Public Interest

Ingredients

• 2 Italian eggplants (about ½ lb. each)
• 3 Tbs. + 1 Tbs. extra-virgin olive oil
• ¼ tsp. + ½ tsp. kosher salt
• 3 cloves garlic, minced
• 3 sprigs + 1 sprig fresh thyme
• 3 Tbs. tomato paste
• 1 lb. ground chicken breast
• 2 cups chopped fresh tomatoes
• freshly ground black pepper, to taste
• ¼ cup shaved parmesan cheese