Garlic & Basil Shrimp Stuffed in Eggplant

I just got done eating shrimp stuffed eggplant, and cannot convey how wonderful this recipe is!!!!

 

Ingredients:

• 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

Directions:

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.

 

Cost:

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.