Stuffed Eggplant with Shrimp and Basil
Description
This stuffed eggplant with shrimp and basil recipe also includes Italian-seasoned bread crumbs, garlic, white wine, and grated Parmesan cheese. So good.
Ingredients
•
1 eggplant, halved lengthwise
•
1/2 cup olive oil, divided
•
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
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Scoop out eggplant flesh; chop and reserve. Coat shells with olive oil; season with salt and black pepper. Set aside.
3
Heat ¼ 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.
4
Stir bread crumbs and ¼ cup Parmesan cheese into eggplant mixture; add more olive oil if mixture is too dry. Stuff eggplant mixture into eggplant shells; sprinkle tops with remaining ¼ cup Parmesan cheese.
5
Bake in the preheated oven until eggplant is tender, 30 to 40 minutes.