"Hunger is the best sauce in the world."--Cervantes

Shrimp Stuffed Eggplant Recipe

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This recipe for Shrimp Stuffed Eggplant, by , is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dustin Davis
Added: Friday, April 18, 2008


2 1 lb eggplants
Cooking spray
1 Tbsp olive oil
2 cloves garlic, minced
1 small onion, diced
8 oz sliced mushrooms
1 tsp salt
½ tsp pepper
¾ lb shrimp, cut into bite size pieces
1 14 oz can Italian style diced tomatoes
¼ c cream cheese
1 c bread crumbs
1 tsp dried basil
1 c mozzarella cheese
¼ c parmesan cheese

Cut eggplant in half and cut out center of eggplant, leaving ¼ inch border around the flesh of the eggplant. Chop removed eggplant into ½ inch pieces and set aside. Spray flesh and outside of eggplant with cooking spray.

Meanwhile, heat olive oil in a medium skillet. Add onion and garlic and sauté for 1 minute. Add mushrooms and sauté for 2 more minutes. Add reserved chopped eggplant and continue to sauté until vegetables become tender. Season with salt and pepper.

Add shrimp and cook until shrimp becomes pink. Add cream cheese and stir until melted. Add tomatoes and simmer for 2 minutes. Remove shrimp and vegetable mixture from heat. Add bread crumbs, mozzarella and basil to shrimp mixture. Combine all ingredients well.

Place eggplant flesh on a cookie sheet coated lined with foil and coated with cooking spray. Spoon shrimp mixture into eggplants, dividing evenly between all 4 halves. Top each eggplant with 1 Tbsp of parmesan cheese.

Place eggplants in preheated 375° oven for 40 minutes. Bake until top has browned and eggplant has cooked through.

Personal Notes:
Personal Notes:
This sounds complicated but is not...very good. A way to serve eggplant to someone that think they are not a fan of it....this dish will make you see eggplant in a whole new way and truly have a whole new appreciation for it.




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