Cut eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to pierce the skin. Drizzle with olive oil and season with salt and pepper.

Roast eggplants for 30 minutes, or until tender. Remove from oven and let cool slightly.

Reduce oven temperature to 350°F (175°C).

Scoop out the eggplant flesh, leaving a small border so the shells hold their shape. Chop the flesh and set aside.

In a large skillet over medium heat, add olive oil. Sauté onion and bell pepper for 2–3 minutes until softened. Add garlic and cook for 1 minute.

Add ground turkey and cook, breaking it apart, until browned and fully cooked, about 5–6 minutes.

Stir in chopped eggplant, crushed tomatoes, oregano, basil, salt, and pepper. Cook for 3–4 minutes until everything is well combined.

Spoon the filling into the hollow eggplant shells. Top with mozzarella and parmesan cheese.

Bake for 15–20 minutes, or until the cheese is melted and bubbly.

Let rest for 5 minutes before serving. Enjoy!