Description
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.
Ingredients
- 1 eggplant, halved lengthwise
- ½ cup olive oil, divided
- salt and pepper to taste
- 8 medium shrimp – peeled, deveined and chopped
- ⅛ cup chopped fresh basil
- 2 cloves garlic, chopped
- ½ cup white wine
- 1 cup Italian seasoned bread crumbs
- ½ cup grated Parmesan cheese, divided
Instructions
- 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.
- 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.
- 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.
- Bake in preheated oven for 30 to 40 minutes
- or until eggplant is tender.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 2