Stuffed Eggplant with Shrimp and Basil

Stuffed Eggplant with Shrimp and Basil

TRUCKERDOO

"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."
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Ingredients

1 h 15 m servings 924 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 924 kcal
  • 46%
  • Fat:
  • 63.5 g
  • 98%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 2380 mg
  • 95%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

Read all reviews 144
  1. 181 Ratings

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Most helpful positive review

I really enjoyed this recipe! I halved the amount of breadcrumbs, doubled the amount of shrimp and of garlic, and added some mushrooms. It was delicious! Definitely a recipe you can play with...

Most helpful critical review

Not bad. I added more than 8 shrimp. We finished the whole dish but my husband commented that the bread crumbs overpowered the flavor of the dish.

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I really enjoyed this recipe! I halved the amount of breadcrumbs, doubled the amount of shrimp and of garlic, and added some mushrooms. It was delicious! Definitely a recipe you can play with...

A little tweaking, and this dish tasted just like my favorite dish at the red bar in grayton beach, florida! less breadcrumbs (about half), add onions, a little more garlic & shrimp, add a litt...

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 ...

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 definite...

I did one thing VERY differently!! I don't like overcooked shrimp, so, I did the recipe sort of backwards! I scooped out the eggplant and then I brushed the shells with olive oil and about t0...

This was a home run! I enjoy eggplant but always am looking for a way to make it aside from the standard and fattening Italian parmesan. I stumbled upon this recipe and couldn't wait to try. I t...

I find it insulting that people can rate a recipe without making it!!!! the calorie intake is obviously wrong! Just make the recipe and then review it , instead of doing the opposite!

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

Not bad. I added more than 8 shrimp. We finished the whole dish but my husband commented that the bread crumbs overpowered the flavor of the dish.

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