Seafood Stuffed Eggplant

Seafood Stuffed Eggplant
Photo by Becky Luigart-Stayner

Ingredients

  • ½ pound medium shrimp, peeled, deveined, and coarsely chopped
  • ¼ cup chopped red bell pepper
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup beer
  • 1 ½ teaspoons chopped fresh tarragon
  • + 10 more ingredients
    • 3 medium eggplants, each cut in half lengthwise (about 3 pounds)
    • ¼ cup finely chopped green onions
    • Cooking spray
    • 1 tablespoon chopped fresh basil
    • ½ cup chopped 33%-less-sodium ham
    • 1 teaspoon grated lemon rind
    • 2 ½ ounces day-old French bread or other firm white bread
    • ½ cup chopped onion
    • 6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided
    • 3 garlic cloves, minced

Preheat oven to 425°. Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or unti...

View full recipe at My Recipes

Comments

Variations on Seafood Stuffed Eggplant

  • Seafood-Stuffed Eggplant
    • 1/2 pound crabmeat
    • 1 teaspoon salt
    • 18 tablespoons dry Italian-style breadcrumbs
    • 4 medium eggplants
    • 2 cups water
    • 1/4 teaspoon cayenne pepper
    • +2 other ingredients


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