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1
Preheat oven to 350 degrees .
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2
Spray a medium-sized casserole dish with non-stick spray.
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3
Remove flesh from eggplant with a spoon.
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4
Chop flesh into small cubes and reserve.
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5
Rub the inside and outside of the cleaned eggplant halves with a light coat of olive oil and place in the casserole dish for filling later.
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6
Heat 1/4 c. olive oil in a medium-sized skillet over medium-high heat.
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7
Once the oil is thoroughly heated, add the onion.
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8
Saute until slightly translucent, about 5 minutes.
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9
Add shrimp & salt to skillet and cook until slightly pink, about 2-3 minutes.
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10
Reduce heat to medium and add eggplant, garlic, and white wine to the shrimp, stirring frequently.
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11
Cook for about 5 minutes, or until eggplant begins to get tender.
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12
Add breadcrumbs and stir for about 45 seconds, then remove from heat.
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13
(If mixture appears too dry, add more white wine before removing from heat.
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14
If too wet, add more breadcrumbs.)
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15
Add the shredded gouda, fresh basil, and pepper to the shrimp mixture.
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16
Fill eggplant shells evenly with this mixture.
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17
Bake at 350 degrees for 20-25 minutes, or until the eggplants are tender.
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18
Serve with a fresh basil leaf and gouda slices on top for a polished (and delicious!)
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19
appearance.
