“My garden is running over with eggplant. My family liked this one and it is pretty easy to make. Peeling and deveining the fish is what takes so long.”
READY IN:
2hrs 3mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and devein shrimp, set aside.
  2. Cut both eggplants in half lengthwise.
  3. Scoop out the pulp, leaving about a 1/2-inch shell; chop the pulp and set aside.
  4. Cook the eggplant shells in boiling water to cover for 2-3 minutes; drain and put shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
  5. In a big saucepan, melt the butter over medium-high heat.
  6. Add in the reserved chopped eggplant, onion, mushrooms, salt, pepper, and thyme.
  7. Stir frequently and cook for 5 minutes.
  8. Add in the shrimp and cook 3-5 minutes or until the shrimp are pink; stir frequently.
  9. Add in soup and sherry; stir to combine and take pan off heat source.
  10. Add in breadcrumbs and half the parmesan cheese; stir to combine; adjust seasoning to taste.
  11. Spoon mixture into eggplant shells.
  12. Sprinkle evenly with remaining parmesan and parsley.
  13. Bake at 350° for 15-20 minutes or until well heated.

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