This dish features eggplant shells filled with a delightful mixture of shrimp, fresh basil, and Parmesan cheese, baked to perfection for a hearty and flavorful meal.
Ingredients
2 whole eggplant
½ cup olive oil
1 pound shrimp
¼ cup basil
2 cloves garlic
½ cup white wine
1 cup bread crumbs
½ cup Parmesan cheese
to taste salt
to taste black pepper
Method
Preheat the oven to 350°F (175°C).
Scoop out the flesh of the eggplant, chop it, and set it aside. Brush the eggplant shells with olive oil and sprinkle with salt and pepper.
In a skillet, heat ¼ cup of olive oil over medium-high heat. Add shrimp, fresh basil, and minced garlic, cooking until the shrimp turns pink, about 1 minute.
Add the chopped eggplant to the skillet, season with salt and pepper, and pour in the white wine. Let it simmer for 5 minutes, then transfer the mixture to a bowl.
Stir in bread crumbs and ¼ cup of grated Parmesan cheese. If the filling is dry, add a little more olive oil. Stuff the mixture into the eggplant shells and sprinkle with the remaining Parmesan cheese.
Bake the stuffed eggplants in the oven for 30 to 40 minutes, until the eggplant is tender.
