Stuffed Eggplant with Shrimp and Basil

Name: Stuffed Eggplant with Shrimp and Basil
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 1 eggplant, halved lengthwise; 30 milliliters chopped fresh basil; 2 cloves garlic, chopped; 237 milliliters Italian seasoned bread crumbs; 118 milliliters olive oil, divided; 118 milliliters grated Parmesan cheese, divided; 2 servings salt and pepper to taste; 8 mediums shrimp - peeled, deveined and chopped; 118 milliliters white wine

Need Head to the store and pick up eggplant, salt and pepper, olive oil, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Eggplant

Pasta Shells

Equipment you will use

Oven

Heat 1/4 cup olive oil in a large, deep skillet over medium high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Eggplant

Garlic

Shrimp

Basil

Pour in wine, and cook 5 minutes.

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Wine

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.

Ingredients you will need

Parmesan