Shrimp-Stuffed Eggplant Rolls
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
45
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 small
Eggplant1 cup
Seasoned Bread Crumbs1 cup
All-Purpose Flour1.5 tbsps
Garlic (minced)1 pinch
Garlic Powder1 pinch
Onion Powder1 tsp
Dried Basil1
Egg2 tbsps
Water1360 g
Raw Shrimp (chopped)1 cup
White Wine (dry)Directions:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Grease a baking sheet
3
Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices
4
Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water
5
Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients
6
Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside
7
Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside
8
Beat the egg with 2 tablespoons of water in a separate bowl
9
Rinse the salt off of the eggplant slices and wipe off excess water
10
Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs
11
Place the eggplant slices onto the prepared baking sheet
12
Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes
13
Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle
14
Meanwhile, heat the olive oil in a large skillet over medium heat
15
Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes
16
Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes
17
Remove the shrimp and set aside
18
Stir the diced shrimp into the skillet and cook until no longer translucent
19
Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine
20
Drain the water from the diced eggplant and squeeze out the excess water
21
Stir the eggplant into the shrimp mixture and bring to a boil
22
Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted
23
To assemble, place one jumbo shrimp onto the center of each eggplant slice
24
Spoon about 2 tablespoons of the stuffing over each jumbo shrimp
25
Fold the ends of the eggplant over the stuffing and secure with toothpicks
26
Place the eggplant rolls onto the baking sheet
27
Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes
28
Remove the toothpicks before serving