stuffed eggplant with shrimp and basil

Ingredients

• Servings: 2
• 1 eggplant, halved lengthwise
• 1/2 cup olive oil, divided
• salt and pepper to taste
• 8 medium shrimp - peeled, deveined and chopped
• 1/8 cup chopped fresh basil
• 2 cloves garlic, chopped
• 1/2 cup white
• 1 cup italian seasoned bread crumbs
• 1/2 cup grated parmesan cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• 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 , 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.