Stuffed Eggplant with Shrimp and Basil

Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 924 Calories

Ingredients

• salt and pepper to taste
• 2 cloves garlic, chopped
• ½ cup grated Parmesan cheese, divided
• ½ cup white wine
• 1 cup Italian seasoned bread crumbs
• ½ cup olive oil, divided
• 1 eggplant, halved lengthwise
• 8 medium shrimp - peeled, deveined and chopped
• ⅛ cup chopped fresh basil

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.

Step 2

Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.

Step 3

Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.

Step 4

Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.