Cut the eggplants in ½ lengthwise. Remove the inside flesh, leaving a ½ inch or so in the eggplant on all sides. Chop the eggplant you removed.
Heat olive oil in a large pan and cook onion until translucent. Add in the ground turkey. Once turkey has browned, pour in wine and scrape the turkey off the bottom of the pan.
Continue to cook for about 7-8 minutes. Add chopped eggplant and season with salt and pepper. Cook until eggplant is soft.
Add bread cubes, parmesan to turkey mixture. Stir so parmesan melts and coats the turkey and bread soaks up the juices.
Remove from heat, add parsley and tomatoes and mix well.
Fill the eggplant halves with the mixture and arrange on a baking dish.
Cover with tinfoil and cook for 40-45 minutes, until eggplant is cooked through.
Uncover and bake an additional 10 minutes to brown on top.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/10/29/stuffed-eggplants/