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.
Ingredients
- 6 medium eggplants
- 1/2 cup(s) (1 stick) butter
- 2 medium onions, medium dice
- 1 tablespoon(s) chicken bouillon granules
- 1/4 teaspoon(s) red pepper
- 1 teaspoon(s) garlic powder
- 1 tablespoon(s) granulated sugar
- 3/4 teaspoon(s) salt
- 3 large bay leaves
- 2 pound(s) shrimp (26/30 count), peeled, deveined and each shrimp cut into 3 pieces
- 2 pieces toast or toasted hamburger bun
- 1/4 cup(s) Italian bread crumbs
Instructions
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Peel eggplant and cut into large chunks.
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Boil in about 3 inches of water in a large pot.
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Drain in a colander.
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In a large saucepan, melt butter and add onion.
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Saute onion until almost clear.
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Add chicken granules, red pepper, garlic powder, sugar, salt, and bay leaves and cut shrimp.
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Cook for 10 minutes over medium heat.
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Add cooked eggplant to the onion mixture.
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Add bread and mix lightly.
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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.
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Ready in 1 hour.
Nutrition
Calories: 946.01kcalCarbohydrates: 119.46gProtein: 17.39gFat: 49.9gSaturated Fat: 29.81gCholesterol: 145.6mgSodium: 2817.2mgFiber: 21.06gSugar: 36.35g
Tried this recipe?Let us know how it was!