Stuffed Eggplant
Stuffed eggplant offers a savory blend of tender eggplant, flavorful shrimp, and aromatic herbs, topped with crispy bacon and toasted bread crumbs. This elegant dish is perfect for entertaining or a satisfying family meal, combining textures and flavors that appeal to seafood lovers and vegetable enthusiasts alike.
Ingredients
Instructions
- Parboil the eggplant whole.
- Let cool and cut in half lengthwise.
- Scoop inside out, leaving about 1/2-inch around the side and bottom.
- Chop the eggplant pulp.
- Saute diced onion, butter, parsley flakes, and garlic powder until wilted.
- Add chopped shrimp and cook for 3 minutes.
- Add the chopped eggplant pulp and 3/4 cup bread crumbs to the shrimp and onion mixture.
- Cook on low heat until done, about 5 to 10 minutes.
- Fill the eggplant shells with the mixture and sprinkle the remaining bread crumbs on top.
- Place a strip of bacon on each stuffed eggplant.
- Bake in the oven until the bacon is cooked and the bread crumbs are toasted.
Nutrition & Diet Analysis (per serving)
502
kcal
25% DV
Protein
Fat
Carbs
* % 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).