Search thousands of recipes reviewed by home cooks like you.

Stuffed Eggplant with Shrimp and Basil

Stuffed Eggplant with Shrimp and Basil

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
TRUCKERDOO

TRUCKERDOO

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 924 kcal
  • 46%
  • Fat:
  • 63.5 g
  • 98%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 2380 mg
  • 95%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SUKI1979
170

SUKI1979

9/26/2005

I really enjoyed this recipe! I halved the amount of breadcrumbs, doubled the amount of shrimp and of garlic, and added some mushrooms. It was delicious! Definitely a recipe you can play with to suit your own tastes. And it reheats well too!

TSTORYLAW
95

TSTORYLAW

1/14/2006

A little tweaking, and this dish tasted just like my favorite dish at the red bar in grayton beach, florida! less breadcrumbs (about half), add onions, a little more garlic & shrimp, add a little thyme- and this was the best eggplant dish i've ever eaten- divine! this recipe is great for those who love to cook because you can adjust to suit your taste... thanks for a great recipe!

EBONY3
82

EBONY3

5/24/2006

This is a great recipe with a huge amount of flavor; it is easy to make and very versatile. I followed the recipe as stated, except for the following additions. I chopped a medium size onion, a small red, and a small green bell pepper, and sauteed them before I added the rest of the ingredients. I also added thyme and extra garlic, and I used one cup of bread crumbs instead of two. Everyone loved it, and I will definitely be making this again. Thanks for sharing the recipe.

Similar recipes

ADVERTISEMENT