Stuffed Eggplant with Shrimp and Basil

Ingredients

• eggplant (1 )
• olive oil (0.5 cup)
• salt (0 )
• black pepper (0 )
• medium shrimp (8 )
• chopped fresh basil (0.125 cup)
• garlic (2 cloves)
• white wine (0.5 cup)
• Italian-seasoned bread crumbs (1 cup)
• grated Parmesan cheese (0.5 cup)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Scoop out flesh from eggplant; chop and reserve. Coat shells with olive oil; season with salt and black pepper. Set aside.
3. Heat 1/4 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. Stir bread crumbs and 1/4 cup Parmesan cheese into eggplant mixture; stir in more olive oil if mixture too dry. Stuff eggplant mixture into eggplant shells; sprinkle tops with remaining 1/4 cup Parmesan cheese.
5. Bake in the preheated oven until eggplant is tender, 30 to 40 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 924
• fat: 64 g
• sats: 11 g
• carbs: 59 g
• fibre: 11 g
• protein: 23 g
• salt: 2.38 g