*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.
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!
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!
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.
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.
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.
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!