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Featured Recipe
-
Prep Time:
30 1 -
Cook Time:
45 1 -
Ready In:
1.25 2
Servings 2 | Original Recipe Yield: 2 servings
Ingredients
- 1 eggplant, halved lengthwise
- 1/2 cup olive oil, divided
- 1 teaspoon salt and pepper to taste
- 8 medium shrimp - peeled, deveined and chopped
- 1/8 cup chopped fresh basil
- 2 cloves garlic, chopped
- 1/2 cup white wine
- 1 cup Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese, divided
Directions
- 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 Mins.
- 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 Mins, or until eggplant is tender.
Nutritional Information
Amount Per Serving calories = 949 cal|total fat = 65.2 g|saturated fat = 12.2 g|cholesterol = 56 mg|sodium = 2542 mg|carbohydrates = 59.2 g|fiber = 9 g|protein = 25.4 g
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Stuffed Eggplant with Shrimp and Basil
By: TRUCKERDOO"Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a healthy but filling main dish accompanied by orzo and a green salad."