Eggplant Stuffed with Shrimp
Eggplant is awesome on its own, but we have a tasty twist that makes it shrimply irresistible. Enjoy this Italian classic seafood style by tossing in a handful of shrimp. We promise this dish has plenty of a-peel.
At a glance
6 medium eggplants 1/2 cup (1 stick) butter 2 medium onions, medium dice 1 tbsp. chicken bouillon granules 1/4 tsp. red pepper 1 tsp. garlic powder 1 tbsp. granulated sugar 3/4 tsp. salt 3 large bay leaves 2 lb. shrimp (26/30 count), peeled, deveined and each shrimp cut into 3 pieces 2 pieces toast or toasted hamburger bun 1/4 cup Italian bread crumbs
Peel eggplant and cut into large chunks. Boil in about 3 inches of water in a large pot. Drain in a colander. In a large saucepan, melt butter and add onion. Sauté onion until almost clear. Add chicken granules, red pepper, garlic powder, sugar, salt, and bay leaves and cut shrimp. Cook for 10 minutes over medium heat. Add cooked eggplant to the onion mixture. Add bread and mix lightly. Place in a large casserole dish and top with breadcrumbs; bake at 350 degrees for about 30 minutes or until top is browned very lightly.
Ready in 1 hour
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