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Shrimp-Stuffed Eggplant Rolls

Shrimp-Stuffed Eggplant Rolls

  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Bake4fun

Bake4fun

A simple baked eggplant stuffed with a shrimp and eggplant stuffing. This is a filling dinner. I don't like to eat the eggplant skins, so I came up with this stuffed recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 313 mg
  • 104%
  • Sodium:
  • 944 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.
  3. Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
  4. Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.
  5. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
  6. To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.
  7. Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.
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Reviews

Bake4fun
14

Bake4fun

7/21/2009

I am the submitter of this recipe. The last time I made it, I used panko bread crumbs and regular seasoned bread crumbs. It comes out crispier this way when baked. My eggplants were also small, so I used 1 TBS breading inside and 1 TBS served on the side. Also make sure your eggplant slices are cooked all the way through b/c the last 5 minutes just heats to serve, it doesn't cook it much more.

Rox anne Dorman
10

Rox anne Dorman

8/31/2009

This recipe is fabulous! Takes time but is way worth it. Everyone raved about it and not a morsel was left. I will be cooking this recipe again, now I finally have a good eggplant recipe.

djp.1964
4

djp.1964

1/10/2012

alot of work. saying 80 minutes total is not realistic. more like 3-4 hours. it is very good, but be prepared, even with my husbands help, unless you have more than 2 hands, it will take you longer!

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