Rating: 4.33 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

If you can't find eggplant, this is wonderful in zucchini, too!

Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Scoop the pulp from each eggplant, reserving the shells. Place pulp into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and transfer eggplant to a large bowl.

  • Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper until tender, 5 to 10 minutes. Add shrimp; cook and stir until cooked through and pink, 3 to 5 minutes. Remove skillet from heat.

  • Mash eggplant thoroughly; add shrimp mixture, tomatoes, butter, and egg and mix well. Stuff eggplant shells with eggplant-shrimp mixture; season with salt and pepper. Top each stuffed eggplant with Cheddar cheese. Place stuffed eggplant in a baking dish.

  • Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.

Nutrition Facts

521 calories; protein 29.3g; carbohydrates 24.2g; fat 36.2g; cholesterol 222.9mg; sodium 520.1mg. Full Nutrition
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Reviews (2)

6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/10/2021
It was pretty good but I did make a few changes due to my upbringing. Before topping it with cheese, I sprinkled a bit of old bay and red pepper flakes on the stuffed eggplants, and I also added garlic to the entire mix. I fried the onions with garlic, and then I added more garlic to the mixture. There is no such thing as too much garlic. Read More
(1)
Rating: 5 stars
09/19/2016
I did change a few things. After cooking the onion, peppers, garlic, tomatoes, and shrimp in olive oil, I melted some gouda and shredded parmesean/asiago mix to the saute. Then I added 2 eggs, fresh red pepper flakes, and some bread crumbs. I also pre-cooked the eggplant by roasting it for about 15 minutes; then, chopped and added to mixture. Stuffed the eggplant and topped with cheddar, parm/asiago mix and a little bread crumb on top. Baked until all brown and cheese gets a little crispy. it was delicious! Read More
(1)
Rating: 5 stars
06/15/2020
Excellent! I used jalapeño olive oil for a little kick and added slap ya mama. Read More
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Rating: 5 stars
08/29/2021
Loved this recipe! However, I didn’t want to stuff the eggplant. So i created a casserole as one reviewer suggested. I shredded eggplant and roasted for 20 minutes at 450 degrees. My attempt at mashing eggplant was bad. So it was semi-mashed. I added shrimp, sautéed peppers and some jalapeños with the egg and butter. Then added mozzarella and cheddar to the mix. Mixed it up, put it in a casserole dish and covered the top with cheddar. Cooked at 350 degrees for 30 minutes. Then 5 minutes in the broiler to toast the top. It was so delicious!!! The butter was a little too much, but the rest was fantastic!!! Read More
Rating: 4 stars
06/22/2021
Really good except next time I make it I won’t cook it in the egg plant because the skin on the eggplant is tough. I would just make it in a casserole dish. Read More