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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noz100

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

very delicious! took others' advice and added some onion and red pepper. also added more shrimp. very filling meal and a creative way to serve eggplant. will make this recipe again and try out different ingredients for filling.

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CleverGypsy

Cooking Level: Intermediate

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Reviewed: May 28, 2008

I uses lean ground beef. 1 tablespoon olive oil, 1/2 of cup bread crumbs, slice Mushrooms, chopped onion and little chopped green pepper. I use The recipe ingredient too. Stuffed the shell and I use tomato sauce on the top and mozzarella. I husband love the dish.

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Debbie

Cooking Level: Intermediate

Living In: Southfield, Michigan, USA

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Reviewed: May 3, 2008

It was ok. I think its a texture thing for me. It's like when you have too much stuffing (bread crumb) in your crab cakes. I can hardly taste the shrimp and eggplant. Next time..... definitely less bread crumb!!!!

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LuvChanSe

Cooking Level: Intermediate

Living In: Largo, Florida, USA

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Reviewed: Apr. 5, 2008

Absolutely Fabulous. This is the best stuffed eggplant recipe ever. Few minor changes in that I added a mixture of italian cheeses to the top (parmesan, mozzarella, asiago, romano, fontina) but that's it. Whenever eggplant is in season this is a must make. Thank you, Truckerdoo!

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Gigi

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

This is good! Added more shrimp tasted perfect.

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yummyrubin

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Reviewed: Jul. 27, 2007

This dish was excellent! I added asparagus to the stuffing mix, and topped the finished product off with a red pasta sauce....it was awesome :) Thanks for the good recipe!

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Jessica

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 10, 2007

My husband loved this eggplant and he is a very picky eater. I loved how the taste of the seafood was evident through every bite, even when the shrimp was not included in the bite!!

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Lisa23

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Reviewed: Jan. 7, 2007

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.

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sue

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Reviewed: Dec. 6, 2006

Definately a keeper! I added a small onion, about 1/3 of a green pepper, and about 4 chopped garlic cloves. Also used approximately 1/2 the amount of bread crumbs called for. Next time I will add mushrooms too.

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Ms. Lillian

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Reviewed: Aug. 15, 2006

I had purchased the ingredients needed for this recipe but my husband decided he'd make it. He used the recipe as is, no adjustments. It was alright but not something we would be interested in serving again.

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Evergreen Queen

Cooking Level: Intermediate

Home Town: Fordyce, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 13, 2006

This was pretty good, but I don't think I would make this again.

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mbbdirks

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Reviewed: Jun. 28, 2006

I did like the flavor of the eggplant in this dish. I also tried adding many of the additional ingredients (diced red and green peppers, onion, etc.). However, my family and I felt that this recipe still needs some sort of a stronger flavor to carry it through.

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LAURIEANDJOHN64

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Reviewed: Jun. 27, 2006

I added some chopped onion as suggested by others, and thought it came out quite well. I didn't eat the skin as it was a little rubbery and not very tasty. I'd make this again, and I think I'll try adding some artichoke hearts next time.

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Boog

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Reviewed: Jun. 24, 2006

I used the same ingredients, but changed quantities, so can't rate the recipe as written. I used 3 TBSP of olive oil and that was plenty! Halved the parmesan and wine, put in 1/2 pound shrimp and used 2 slices whole wheat bread rather than dry bread crumbs. Since I can't enter this without stars, I rate MY version as 5 stars.

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KALICEC

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Reviewed: Jun. 22, 2006

Tried this tonight- excellent! As with most of the other reviews I jazzed it up with some onion, garlic, mushroom, and green pepper before stuffing the eggplant. I also used less bread crumbs than what is called for. As I was cooking it, another thought occurred to me. Next time, I will reserve a few shrimp and saute or grill them separately to place on top of each eggplant shell before I bake it- Yummy!!!

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PEARGIGI

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Reviewed: Jun. 21, 2006

This was a great recipe,very good taste. I have also made something like this and I think it tastes a little better with tomatoe(Spaghetti)sauce and melted mozzerella cheese on the top. As a change I have also stuffed red bell peppers with the stuffing. You just need to par-boil the red peppers first, this is great for the people who dont care for the outside(skin) of the eggplant.Also I have done this with salami instead of shrimp, and also added calamata olives and or capers, for the vegetarian version.

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ASARLO

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Jun. 20, 2006

I followed this recipe except I used a couple pounds of King Crab instead of shrimp. Very bad idea. It came out REALLY fishy. It might have made a interesting crab cake with the eggplant, but next time I'll try shrimp. It smelled great cooking, so I'll try it again.

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theBOZman

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Reviewed: May 24, 2006

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.

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