Stuffed Eggplant with Shrimp and Basil

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

Ingredients

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

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.