Shrimp Stuffed Eggplant
Juicy shrimp stuffed eggplant combines tender roasted eggplant with a savory seafood filling, accented by herbs and spices. Topped with Parmesan and baked to perfection, this dish offers rich flavors and satisfying textures, ideal for seafood lovers and those seeking a hearty, elegant vegetarian main course.
Ingredients
- 2 large eggplant ⓘ
- 2 large onions
- 1/2 bell pepper ⓘ
- 2 large garlic pods
- 4 stalks celery ⓘ
- 2 Tbsp olive oil
- 1 tsp salt ⓘ
- 1/2 cup white cooking wine ⓘ
- liquid crab boil ⓘ
- 1 lb medium shrimp
- 2 Tbsp grated Parmesan cheese ⓘ
- 1/4 tsp red pepper ⓘ
- dash Tabasco sauce ⓘ
- 1 tsp herb mix (Fines herb) ⓘ
- 2 Tbsp mayonnaise ⓘ
- 1 egg ⓘ
- dash Worcestershire sauce ⓘ
- 3/4 cup fine bread crumbs ⓘ
Instructions
- Peel shrimp, rinse in colander, then cook in just enough water to cover with 1/2 teaspoon salt and 1 tablespoon crab boil until water begins to simmer.
- Cover the pot, turn off heat, and let shrimp stand for 5 to 7 minutes.
- Remove shrimp from water and set aside. Save the shrimp water.
- Peel eggplant and cut into chunks. Cook in the shrimp water until soft enough to mash.
- In a large skillet, heat olive oil and sauté chopped onions, diced bell pepper, and chopped celery until lightly browned and limp.
- Add minced garlic and sauté for another 2 minutes. Remove from heat.
- Mash the cooked eggplant until chunks are no longer intact.
- Add 1/2 teaspoon herb mix, remaining salt, and red pepper to the mashed eggplant.
- Add the sautéed vegetables to the eggplant mixture.
- Cut the cooked shrimp into 1/3-inch pieces and add to the mixture.
- Pour in white wine, beaten egg, Worcestershire sauce, Tabasco sauce, and mayonnaise. Mix thoroughly.
- Add bread crumbs and mix well. Adjust moisture with more mayonnaise or egg if too dry, or more bread crumbs if too moist.
- Spread the mixture into a greased 2-quart casserole dish. Top with grated Parmesan cheese.
- Bake in a 325°F oven for 30 minutes until golden and bubbly.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).