Stuffed Eggplant With Shrimp And Basil
9 ingredients
4 steps
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
-
1Preheat 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.
-
2Heat 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.
-
3Transfer 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.
-
4Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
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