A simple, elegant, and delectable lunch that the whole family will enjoy. You may put these beef burgundy tips over noodles or mashed potatoes. For a little extra flavor, add some green pepper.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 eggplant, halved lengthwise
- ½ cup olive oil, divided
- salt and pepper to taste
- 8 medium shrimp – peeled, deveined and chopped
- ⅛ cup chopped fresh basil
- 2 cloves garlic, chopped
- ½ cup white wine
- 1 cup Italian seasoned bread crumbs
- ½ cup grated Parmesan cheese, divided
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.
- 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
| Calories | 924 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 11 g |
| Protein | 23 g |
| Saturated Fat | 11 g |
| Sodium | 2380 mg |
| Sugars | 9 g |
| Fat | 64 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful and easy. I probably used quite a bit more shrimp in mine. But it was delicious as is with lots of possibilities for variations. Also, I had only Japanese eggplant and used about 5, diced with skins on, and I used an oiled cassarole dish to bake (350/35 min.).
This is sooo good, we loved it!! The only adjustments I made were to substitute chicken stock for white wine and added chopped onion while sautéing the shrimp, garlic and basil. Also, served with lemon wedges. Will definitely make this again and try to get a picture before it is eaten up! Thanks for the recipe!
great, I served it later in the week for company.
This pretty much tastes like the stuffing you would get out of a turkey if you were the kind of person who puts stuffing inside a bird. I’m not a real fan but it was edible and it wasn’t too much trouble. I don’t think I’ll make it again as there are other things to make with shrimp and/or eggplant that are so much better.
This pretty much tastes like the stuffing you would get out of a turkey if you were the kind of person who puts stuffing inside a bird. I’m not a real fan but it was edible and it wasn’t too much trouble. I don’t think I’ll make it again as there are other things to make with shrimp and/or eggplant that are so much better.
Made this with Ritz crackers instead of Italian bread crumbs and it was great! Would definitely make again. Also, the directions says 35-40 minutes on 350 but it should really be like 375 for 45-50 minutes to make sure the skin and eggplant gets nice and soft and tender.
I made this and followed the recipe to the T but I did use dried basil instead of fresh. I did not care for it at all and a waste of a good eggplant & shrimp.
Delicious!! Made it several times. a must
Loved it. Easy & delicious.
Made this a few days ago and it was a nice change for eggplant. Was feeding the carnivores so I upped the shrimp a lot, as well as the garlic ( because I always do). Added the parm to the eggplant mix instead of on top because I don’t care for that barrier cooked cheese forms. And ( just using up fridge stuff ) a bit of jalapeno to the mix that someone had diced and left in a zippy. I also used half the amount of bread crumbs. I just mixed it all in the skillet and dumped it into the eggplant shell for baking. It was really good for dinner and the flavors were even better for lunch…..but it didn’t look nearly as pretty. Thank you!
nice easy dinner that looked fancy and tasted so good.
I used white eggplant since it suppose to be milder and I did not want to overpower the shrimp. I didn’t have parmesan cheese so I used asiago cheese instead. My very skeptical husband and son loved it.
First time making it, Came out a little dry, next time I will add a little more liquid to stuffing mixture before I put in to eggplant shell.
I wish I’d followed the advice of others and cut the breadcrumbs in half and added more shrimp. The breadcrumbs overpowered what is otherwise a very tasty dish. The second time around I adjusted the amounts. I also cooked the shells in the oven about 10 minutes to cook the flesh left in the shells before adding the stuffing and cooking them the rest of the way. I added some diced onion when cooking the eggplant and garlic and added the shrimp in later to avoid overcooking.
I cut the breadcrumbs to less then a 1/4 cup. It was way to mushy.
We did not like this at all. The bread crumbs made it pasty, and even extra oil didn’t help. The flavor of the shrimp was completely lost.
best ever .more shrimp ,less bread crumbs
I made as directed the first time. Second time i added baby Bella mushrooms and sweet red peppers.
Our garden over flowed with eggplant and finding this recipe was such a blessing. I followed the recipe as written, BUT added more shrimp and as suggested added them last along with chopped zucchini…super supper will make again.
I have made this two times. The first time was a little dry so this last time I used more olive oil and Parmesan cheese. Last time I used Panko bread crumbs, this time I am using the Italian bread crumbs. I think these little tweaks will make it better for me. Love this!
We enjoyed it. It worked perfectly for me. I did double the shrimp.