Stuffed Eggplant (AllRecipes)
- Number of Servings: 2
Ingredients
1 eggplant, halved lengthwise PAM Spraysalt and pepper to taste 8 medium shrimp - peeled, deveined and chopped 1/8 cup chopped fresh basil 2 cloves garlic, chopped 1/2 cup white wine 1 cup Italian seasoned bread crumbs 1/3 cup grated Parmesan cheese, divided
Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with PAM, and season with salt and pepper; set aside.
Heat a large, deep skillet over medium high heat. Spray skillet with PAM. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, 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 a drop of oilive 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.
Number of Servings: 2
Recipe submitted by SparkPeople user CUBTIE23.
Heat a large, deep skillet over medium high heat. Spray skillet with PAM. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, 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 a drop of oilive 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.
Number of Servings: 2
Recipe submitted by SparkPeople user CUBTIE23.
Nutritional Info Amount Per Serving
- Calories: 446.3
- Total Fat: 9.2 g
- Cholesterol: 50.1 mg
- Sodium: 1,409.8 mg
- Total Carbs: 60.0 g
- Dietary Fiber: 9.9 g
- Protein: 23.3 g
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