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My review
Stuffed Eggplant with Shrimp and Basil
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."
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Ingredients
1 h 15 m servings 924 calsOriginal recipe yields 2 servings
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Directions
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Ready In
- 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.
- 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
Per Serving: 924 calories; 63.5 g fat; 59.1 g carbohydrates; 22.6 g protein; 54 mg cholesterol; 2380 mg sodium. Full nutrition
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Reviews
Read all reviews 148185 Ratings
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Most helpful positive review
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...
Most helpful critical review
3/14/2003
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.
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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...
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 litt...
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 ...
1/7/2007
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 definite...
4/21/2011
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...
5/17/2011
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 t...
6/22/2011
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!
7/1/2009
Yummy, yummy! I crave this recipe! I have replaced half of the breadcrumbs with a chopped zuchinni and it's really great!