Stuffed Eggplant with Shrimp and Basil

Ingredients

• 2 large eggplants
• 1/4 cup olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1/2 pound shrimp, peeled, deveined and diced
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/4 inch of flesh in the shells. Chop the flesh and set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
4. Add the shrimp, eggplant flesh, basil, and Parmesan cheese. Cook, stirring frequently, until the shrimp is cooked through, about 5 minutes.
5. Season with salt and pepper to taste.
6. Spoon the shrimp mixture into the eggplant shells and place in a greased baking dish. Bake in preheated oven for 20 minutes, or until the eggplant is cooked through.
7. Serve hot.

Interesting Facts

• Eggplants are a good source of fiber, vitamins, and minerals.
• Shrimp is a low-calorie, high-protein seafood choice.
• Basil has anti-inflammatory and antioxidant properties.