Stuffed Italian Eggplant
For this Stuffed Italian Eggplant recipe, I prefer fresh tomatoes. If you have no choice, though, use 1 cup of diced no-salt-added canned tomatoes.
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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
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