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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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.

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

Nutrition Facts

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

Reviews (152)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(176)

Most helpful critical review

Rating: 3 stars
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
(33)
189 Ratings
  • 5 star values: 104
  • 4 star values: 50
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 8
Rating: 5 stars
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
(176)
Rating: 5 stars
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
(102)
Rating: 5 stars
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
(84)
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Rating: 5 stars
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
(66)
Rating: 5 stars
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
(51)
Rating: 5 stars
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
(50)
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Rating: 5 stars
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
(40)
Rating: 5 stars
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
(37)
Rating: 3 stars
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
(33)