How to Make Stuffed Eggplant with Shrimp and Basil - A Step-by-Step Guide

Stuffed eggplant with shrimp and basil is a delicious and satisfying dish that combines the flavors of tender eggplant, succulent shrimp, and aromatic basil. The combination of these ingredients creates a dish that is not only delicious but also nutritious and satisfying.

This recipe is perfect for anyone looking for a satisfying and healthy meal that is easy to prepare and full of flavor. Whether you are a seafood lover or simply looking for a new way to enjoy eggplant, this recipe i...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 2
  • Yield: 2 servings

  • 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

    924 cal.

    • Total Fat: 64g
    • Saturated Fat: 11g
    • Cholesterol: 54mg
    • Sodium: 2380mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 11g
    • Total Sugars: 9g
    • Protein: 23g
    • Vitamin C: 8mg
    • Calcium: 351mg
    • Iron: 5mg
    • Potassium: 754mg