This stuffed eggplant with shrimp and basil recipe also includes Italian-seasoned bread crumbs, garlic, white wine, and grated Parmesan cheese. So good.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
924 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Scoop out flesh from eggplant; chop and reserve. Coat shells with olive oil; season with salt and black pepper. Set aside.
Step 3
Heat 1/4 cup olive oil in a large, deep skillet over medium-high heat. Add shrimp, basil and garlic; sauté until shrimp turns pink, about 1 minute. Stir in reserved chopped eggplant; season with salt and black pepper. Add wine; cook 5 minutes. Transfer to a large bowl.
Step 4
Stir bread crumbs and 1/4 cup Parmesan cheese into eggplant mixture; stir in more olive oil if mixture too dry. Stuff eggplant mixture into eggplant shells; sprinkle tops with remaining 1/4 cup Parmesan cheese.
Step 5
Bake in the preheated oven until eggplant is tender, 30 to 40 minutes.