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Shrimp-Stuffed Eggplant Rolls
Shrimp-Stuffed Eggplant Rolls
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Jumbo shrimp stuffed with mozzarella, wrapped in baked eggplant slices. Delicious and elegant.
Ingredients:
  • 3 small eggplants
  • 0.75 cup seasoned bread crumbs
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon minced garlic
  • 0.5 teaspoon minced onion
  • 0.5 teaspoon dried basil
  • 2 tablespoons garlic flavored olive oil
  • 1 onion, chopped
  • 1.5 tablespoons minced garlic
  • 15 peeled and deveined jumbo shrimp
  • 0.75 pound chopped raw shrimp
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 teaspoon dried basil
  • 0.25 teaspoon crushed red pepper flakes
  • 0.5 cup dry white wine
  • 0.5 cup shredded low-fat mozzarella cheese
  • 0.5 cup seasoned bread crumbs
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a baking sheet.
  • Peel 2 eggplants and slice lengthwise into 1/4-inch thick slices. Dice the leftover eggplant and any scraps; soak in lightly-salted cold water. Sprinkle slices with salt and set aside while you prep the rest of the ingredients.
  • - In a bowl, combine 3/4 cup seasoned breadcrumbs. Set aside. - In another bowl, mix flour, 1/2 tsp minced garlic, 1/2 tsp minced onion, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp basil. Set aside. - Beat 1 egg with 2 tbsp water in a separate bowl. - Rinse and dry eggplant slices. - Coat eggplant in flour mixture, dip in egg, and press into breadcrumbs. - Arrange coated eggplant on a baking sheet.
  • Bake the eggplant slices in the preheated oven until they are golden brown and tender, about 10 minutes. Flip them halfway through to ensure both sides are browned. Allow them to cool until easy to handle.
  • Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cook until onion is soft, about 5 minutes. Add whole jumbo shrimp, cook until pink and opaque, about 5 minutes. Remove shrimp. Add diced shrimp, cook until opaque. Season with garlic powder, onion powder, basil, red pepper flakes, and white wine. Drain diced eggplant, add to skillet, bring to a boil. Cover and simmer until eggplant is soft, about 10 minutes. Stir in mozzarella and bread crumbs until melted.
  • Place a jumbo shrimp in the center of each eggplant slice. Top each shrimp with 2 tablespoons of stuffing. Fold the ends of the eggplant over the stuffing and secure with toothpicks before arranging the rolls on the baking sheet.
  • Place the eggplant rolls in the preheated oven and bake until heated through, approximately 5 minutes. Remember to remove the toothpicks before serving.

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