Description
A simple baked eggplant stuffed with a shrimp and eggplant stuffing. This is a filling dinner. I don’t like to eat the eggplant skins, so I came up with this stuffed recipe.
Ingredients
- 3 small eggplants
- ¾ cup seasoned bread crumbs
- ¼ cup all-purpose flour
- ½ teaspoon minced garlic
- ½ teaspoon minced onion
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- 1 egg
- 2 tablespoons water
- 2 tablespoons garlic flavored olive oil
- 1 onion, chopped
- 1 ½ tablespoons minced garlic
- 15 peeled and deveined jumbo shrimp
- ¾ pound chopped raw shrimp
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- ½ cup shredded low-fat mozzarella cheese
- ½ cup seasoned bread crumbs
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted
- cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.
- Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture
- dip into the egg
- and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
- Bake in the preheated oven until the eggplant slices are golden brown and tender
- about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.
- Meanwhile
- heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent
- about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center
- about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder
- 1 pinch onion powder
- 1 teaspoon basil
- red pepper flakes
- and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium
- cover
- and cook until the eggplant is soft
- about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
- To assemble
- place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.
- Bake in the preheated oven until the eggplant rolls are hot in the center
- about 5 minutes. Remove the toothpicks before serving.
Prep Time: 40 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 5