Stuffed Eggplant (AllRecipes)

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Stuffed Eggplant (AllRecipes) calories by ingredient
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Introduction

AllRecipes Recipe AllRecipes Recipe
Number of Servings: 2

Ingredients

    1 eggplant, halved lengthwise
    PAM Spray
    salt 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

Directions

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.

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