Shrimp Stuffed Eggplant.

*INGREDIENTS *

1 large eggplant, halved lengthwise
(Or three small home garden grown purple blush eggplants!)
1/2 cup olive oil, divided
salt and pepper to taste
8 medium shrimp – peeled, deveined and chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
3 or 4 chopped sage leaves or to taste
2 –3 cloves garlic, chopped
2 green onions chopped
1/4 – 1/2 bell pepper chopped
1/2 cup white wine
1 cup Italian seasoned bread crumbs

1cup grated mozzarella cheese

*DIRECTIONS":

Preheat oven to 350 degrees .

Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.

Heat 1/4 cup olive oil in a medium skillet over medium high heat. Sauté onion, bell pepper, garlic, basil, thyme and sage until wilted. Stir in the reserved chopped eggplant. Season with salt and pepper. Sauté until eggplant begins to turn golden in spots. Pour in wine, and cook 5 minutes.

Transfer to a large bowl, and mix in the bread crumbs and chopped shrimp.
If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells

Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Sprinkle mozzarella cheese on top and return to oven just long enough to melt cheese. Serve with a fresh green salad and you’re all set.

See photos here on myfolia or here on my daughter’s cooking blog.

*Anybody have a favorite eggplant recipe to share? ":