Stuffed Eggplant with Shrimp and Basil

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Scoop out eggplant flesh; chop and reserve. Coat shells with olive oil; season with salt and black pepper. Set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Heat ¼ cup olive oil in a large, deep skillet over medium-high heat. Add shrimp, basil and garlic; sauté until shrimp turns pink, about 1 minute. Stir in reserved chopped eggplant; season with salt and black pepper. Add wine; cook 5 minutes. Transfer to a large bowl.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Stir bread crumbs and ¼ cup Parmesan cheese into eggplant mixture; add more olive oil if mixture is too dry. Stuff eggplant mixture into eggplant shells; sprinkle tops with remaining ¼ cup Parmesan cheese.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until eggplant is tender, 30 to 40 minutes.'}

📊 Nutrition Facts

Per serving (2 servings total)