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Stuffed Eggplant with Shrimp and Basil

Stuffed Eggplant with Shrimp and Basil

Name: Stuffed Eggplant with Shrimp and Basil
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Ingredients: 1 eggplant, halved lengthwise; ½ cup olive oil, divided; 1 teaspoon salt and pepper to taste; 8 medium (blank)s 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

Rating: 4.24 stars

189 Ratings
152 Reviews
22 Photos

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.

By TRUCKERDOO

Recipe Summary

prep:

30 mins

cook:

45 mins

total:

1 hr 15 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

1 eggplant, halved lengthwise
½ cup olive oil, divided
1 teaspoon salt and pepper to taste
8 medium (blank)s 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

Directions

Step 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.

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Step 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.
Step 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.
Step 4

Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts

Per Serving:

923.9 calories; 22.6 g protein; 59.1 g carbohydrates; 53.7 mg cholesterol; 2380.3 mg sodium. Full Nutrition

Reviews (152)

Most helpful positive review

SUKI1979

09/26/2005

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! Read More

Helpful

(176)

Most helpful critical review

FBA

06/16/2003

Not bad. I added more than 8 shrimp. We finished the whole dish but my husband commented that the bread crumbs overpowered the flavor of the dish. Read More

Helpful

(33)

189 Ratings

5 star values: 104
4 star values: 50
3 star values: 20
2 star values: 7
1 star values: 8

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SUKI1979

09/26/2005

Helpful

(176)

TSTORYLAW

01/14/2006

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! Read More

Helpful

(102)

Gilda George

05/24/2006

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. Read More

Helpful

(84)

sue

01/07/2007

This is probably the best meal I have ever made!! I decreased the breadcrumbs as suggested and added chopped spinach portabello mushrooms and pine nuts. It was a huge hit and I will definitely make it again. Read More

Helpful

(66)

elizmill

04/25/2011

I did one thing VERY differently!! I don't like overcooked shrimp so I did the recipe sort of backwards! I scooped out the eggplant and then I brushed the shells with olive oil and about t0 minutes before i wanted to serb ve the dinner I baked the shells!! Then just beforew they were done i did the rest. Once the shells were done I piled in the cooked BRIEFLY shrimp basil wine and chopped eggplant. This I then piled into the cooked shells and spread the smaller mix of bread crumbs and parmewsan cheese. It was wonderful! The shrimp were not tough. Read More

Helpful

(51)

Kate

05/17/2011

This was a home run! I enjoy eggplant but always am looking for a way to make it aside from the standard and fattening Italian parmesan. I stumbled upon this recipe and couldn't wait to try. I took the advice of others by doubling shrimp and reducing bread crumbs in half. I didn't use all of the eggplant flesh in the stuffing...left out the especially seedy sections. Sauteed (in 1/4c oil) 1/4c chopped red onion 1/2c chopped mushroom 3 cloves minced garlic 1/4c chopped roasted red pepper (canned) 1c chopped eggplant 1/2c chicken broth (instead of wine) 16 shrimp chopped and 1/8c fresh basil. Made sure to add the shrimp at very end so they didn't become rubbery. Used 1/2c parm cheese in stuffing and lite sprinkle on top. Baked for 35 minutes and let rest for 5. They were delicious and filling. Served with supreme spinach from AR and garlic texas toast. Can't wait to make again! Read More

Helpful

(50)

earth_girl

06/22/2011

I find it insulting that people can rate a recipe without making it!!!! the calorie intake is obviously wrong! Just make the recipe and then review it instead of doing the opposite! Read More

Helpful

(40)

ncope

07/06/2009

Yummy yummy! I crave this recipe! I have replaced half of the breadcrumbs with a chopped zuchinni and it's really great! Read More

Helpful

(37)

FBA

06/16/2003

Not bad. I added more than 8 shrimp. We finished the whole dish but my husband commented that the bread crumbs overpowered the flavor of the dish. Read More

Helpful

(33)

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Nutritional Information

Stuffed Eggplant with Shrimp and Basil

Servings Per Recipe: 2
Calories: 923.9

% Daily Value *

protein: 45 %

carbohydrates: 19 %

exchange other carbs:

dietary fiber: 45 %

sugars:

fat: 98 %

saturated fat: 55 %

cholesterol: 18 %

vitamin a iu: 7 %

niacin equivalents: 41 %

vitamin b6: 21 %

vitamin c: 13 %

folate: 16 %

calcium: 35 %

iron: 27 %

magnesium: 22 %

potassium: 21 %

sodium: 95 %

thiamin: 17 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Stuffed Eggplant with Shrimp and Basil

1 of 152

All Reviews

SUKI1979

09/26/2005

Helpful

(176)

TSTORYLAW

01/14/2006

Helpful

(102)

Gilda George

05/24/2006

Helpful

(84)

sue

01/07/2007

Helpful

(66)

elizmill

04/25/2011

Helpful

(51)

Kate

05/17/2011

Helpful

(50)

earth_girl

06/22/2011

I find it insulting that people can rate a recipe without making it!!!! the calorie intake is obviously wrong! Just make the recipe and then review it instead of doing the opposite!

Helpful

(40)

ncope