Shrimp-Stuffed Eggplant Rolls

Ingredients

  • ½ cup seasoned bread crumbs
  • ½ cup shredded low-fat mozzarella cheese
  • ½ cup dry white wine
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 pinch onion powder
  • 1 pinch garlic powder
  • + 15 more ingredients
    • ¾ pound chopped raw shrimp
    • 15 peeled and deveined jumbo shrimp
    • 1 ½ tablespoons minced garlic
    • 1 onion, chopped
    • 2 tablespoons garlic flavored olive oil
    • 2 tablespoons water
    • 1 egg
    • ½ teaspoon dried basil
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon minced onion
    • ½ teaspoon minced garlic
    • ¼ cup all-purpose flour
    • ¾ cup seasoned bread crumbs
    • 3 small eggplants

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet. 2. Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set ...

View full recipe at SpringPad

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