Stuffed Eggplant with Shrimp and Basil


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.

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
2 servings


  • 1 eggplant, halved lengthwise

  • ½ cup olive oil, divided

  • salt and pepper to taste

  • 8 medium shrimp - peeled, deveined and chopped

  • cup chopped fresh basil

  • 2 cloves garlic, chopped

  • ½ cup white wine

  • 1 cup Italian seasoned bread crumbs

  • ½ cup grated Parmesan cheese, divided


  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.

  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.

  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.

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

Nutrition Facts (per serving)

924 Calories
64g Fat
59g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 924
% Daily Value *
Total Fat 64g 81%
Saturated Fat 11g 56%
Cholesterol 54mg 18%
Sodium 2380mg 103%
Total Carbohydrate 59g 21%
Dietary Fiber 11g 40%
Total Sugars 9g
Protein 23g
Vitamin C 8mg 39%
Calcium 351mg 27%
Iron 5mg 27%
Potassium 754mg 16%

* 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.

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