Reviewed: Oct. 12, 2009

yummy

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Reviewed: Sep. 26, 2009

This turned out great. I used 2 eggplants. I started the saute with 1/4 cup onion and a tablespoon bell pepper. After a few minutes, I added the eggplant, garlic, 1/2 teaspoon fresh parsley and 1/2 teaspoon fresh oregano. The shrimp went in after the wine, 2 minutes before the end of the saute. I used 1 cup of regular bread crumbs instead of the Italian seasoned and baked for 35 minutes. My wife doesn't like eggplant but she ate half of what I made ;)

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Milton

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Reviewed: Sep. 17, 2009

I made this exactly according to the recipe, and was very disappointed. It wasn't bad, but it just tasted like Italian bread crumbs. I couldn't taste the shrimp, basil, or eggplant. Even my husband, who likes bland food, thought it was very blah. I see in hindsight that most of the people who gave this a 5-star review used far less breadcrumbs, and usually added more shrimp and/or more veggies such as bell peppers or mushrooms. I wouldn't make it again without serious modifications, but then it wouldn't be "this" recipe, it would be a different recipe.

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CS22

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Reviewed: Sep. 10, 2009

I followed the recipe nearly to a T which is rare for me. The catch is that I always make my own breadcrumbs so my Italian seasoned breadcrumbs may not be someone else's Italian seasoned breadcrumbs. Also, I had pre-cooked frozen shrimp so I had to change the order of when I added the shrimp in. That said, this recipe ROCKS!! Looking forward to the leftovers for tomorrow's lunch.

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Token Girl

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Reviewed: Aug. 25, 2009

I followed the directions, but added one small diced onion and 3 diced cloves of garlic to the oil with the eggplant. I also mixed in one diced fresh tomato at the end before stuffing and baking for color and freshness. This is very good and very much like the stuffed eggplant at the Red Bar in Greyton Beach, FL.

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carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 20, 2009

Made it MOSTLY according to the directions with fresh basil from the garden and Remy Pannier French White wine (cheap but tasty, my first time cooking with wine aside from a splash here & there) the flavor is to die for! I put alot of salt and about 1 cup of med-small shrimp and a touch of water in the glass bake ware wonderful, quick....I think this is going to be a household staple from now on!

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Killerkitty

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Reviewed: Aug. 8, 2009

This recipe was good. I used dried basil and omitted the bread crumbs. I added half onion chopped. Overall, it needed more seasoning. Next time will try adding seasoned tomato sauce, and fresh basil like directed in the recipe.

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TourSi

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

This recipe is wonderful. I did follow a few of the suggestions to decrease the amount of breadcrumbs. I'm glad I did because it still seemed just a little dry. I also added additional shrimp and about 1/2 cup of stewed tomatoes.

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chrisderousse

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Reviewed: Jul. 25, 2009

I used half the oil and half the breadcrumbs this recipe called for. It was fine without the extra oil, but I still feel like the breadcrumbs are too much. The combination of them and the grated parmesan made the dish overwhelmingly salty. If I were to make this again, I would halve the parmesan cheese and maybe only use one third of the crumbs called for.

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Amanda

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Reviewed: Jul. 1, 2009

Yummy, yummy! I crave this recipe! I have replaced half of the breadcrumbs with a chopped zuchinni and it's really great!

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ncope

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Reviewed: Apr. 1, 2009

This was pretty good. I really enjoyed the 'stuffing' part -- the shell of the eggplant wasn't very good to me, but maybe I don't like eggplant as much as I thought. I added mushrooms, onion, and red pepper to the stuffing mixture, and used a little less bread crumbs. That part was really good.

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NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 16, 2009

I will try this recipe but if you chop the shrimp and cook them on the stove for 5 minutes they will be done! To then stick them in the oven for an additional 30 minutes would reduce them to rubber pellets! I'm thinking I will put them into the stuffing uncooked as 30 minutes in the oven will be more than enough to cook them.

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COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Feb. 9, 2009

It doesn't look pretty, but it tastes great. I think this is more like four servings instead of two.

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Jessica

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 25, 2009

This recipe was a first for eggplant and we've all decided that the recipe is okay if you like the eggplant taste and texture. We will not be making this again with any type of variations.

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Anita

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Reviewed: Jan. 20, 2009

This was absolutely delicious. The only thing I did different was reduce the bread crumbs to 3/4 of a cup as I did not want it too dry and then have to add more olive oil. The wine gives it wonderful flavor. I used Chardonnay. This recipe is a family favorite. Will make often. Thank you!!

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SAM1960

Cooking Level: Intermediate

Home Town: Holland, Pennsylvania, USA

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Reviewed: Nov. 16, 2008

Could do with some more cheese or herbs, but on the whole very good.

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Robyn

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Reviewed: Nov. 10, 2008

italian seasoning from the bread crumbs was too overpowering. likely use less bread crumbs (not flavored) and more shrimp!

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GK

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Reviewed: Aug. 28, 2008

I have made this several times, and everyone RAVES about it. I did add baby bella mushrooms to the stuffing. ENJOY this fantastic dish!

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dahliadale

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Reviewed: Aug. 25, 2008

This was delicous. I used a lot more shrimp, and cut them up into smaller peices so that they could be in every bite. I also used less bread crumbs. It definetly looks fancy and tastes great.

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ShannonKHR

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Reviewed: Aug. 13, 2008

This is a great recipe for eggplant. I followed the recipe to a "T", and was pleasantly surprised. The bread crumbs and cheese give the mix a stuffing taste, but I love it! I served this with parmesan couscous; a great partner!

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