Stuffed Eggplant with Shrimp and Basil
Ingredients
- 1 eggplant, halved lengthwise
- cup olive oil, and more as needed
- salt and ground black 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
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Scoop out eggplant flesh; chop and reserve. Coat shells with olive oil; season with salt and black pepper. Set aside.
- Heat ¼ cup olive oil in a large, deep skillet over medium-high heat. Add shrimp, basil and garlic; sauté until shrimp turns pink, about 1 minute. Stir in reserved chopped eggplant; season with salt and black pepper. Add wine; cook 5 minutes. Transfer to a large bowl.
- Stir bread crumbs and ¼ cup Parmesan cheese into eggplant mixture; add more olive oil if mixture is too dry. Stuff eggplant mixture into eggplant shells; sprinkle tops with remaining ¼ cup Parmesan cheese.
- Bake in the preheated oven until eggplant is tender, 30 to 40 minutes.
Source
Original recipe: View Original