Stuffed Eggplant with Shrimp and Basil
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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hrs 15 minutes
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
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 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.
Nutrition Facts
- Servings Per Recipe 2
- Calories 924
- % Daily Value *
- Total Fat 64g 81%
- Saturated Fat 11g 56%
- Cholesterol 54mg 18%
- Sodium 2380mg 103%
- Total Carbohydrate 59g 21%
- Dietary Fiber 11g 40%
- Total Sugars 9g
- Protein 23g
- Vitamin C 8mg 39%
- Calcium 351mg 27%
- Iron 5mg 27%
- Potassium 754mg 16%
