Julies 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

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