Garlic & Basil Shrimp Stuffed in Eggplant

06 June 2009

I just got done eating shrimp stuffed eggplant, and cannot convey how wonderful this recipe is!!!!
  • 1 eggplant
  • 4 cloves of garlic
  • 1/2 lb shrimp, peeled and deveined
  • 3/4 cup Italian breadcrumbs
  • 1/8 cup basil
  • 1/2 cup white wine
  • 1/2 cup olive oil, divided
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 small onion, minced
  • small pinch of red pepper flakes
  • salt & pepper to taste


  • Preheat oven to 350 degrees. 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 and minced onion. Season with salt and pepper. Pour in wine and red pepper flakes, 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.

    1 eggplant: $.99
    1/2 lb shrimp: $1.50
    Breadcrumbs: $.50
    Olive oil: $.25
    Basil from my garden
    White wine (I use cheapest kind I can find to cook): $.25
    Other seasonings and Garlic: $.25 (MAX)

    Total: $3.74
    Recipe makes 2 *LARGE* servings.  It was filling enough for dinner, and we have enough for lunch tomorrow.


    The Braaten Family said...

    Yeah, I should do this b/c eggplant is on sale at sprouts...

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