Stuffed Eggplant

1. 1

   Parboil the eggplant whole.

2. 2

   Let cool and cut in half lengthwise.

3. 3

   Scoop inside out, leaving about 1/2-inch around side and bottom.

4. 4

   Chop the pulp.

5. 5

   Saute onion, butter, parsley flakes and garlic powder until wilted.

6. 6

   Add shrimp and cook 3 minutes more.

7. 7

   Add eggplant pulp and 3/4 cup bread crumbs and shrimp and ingredients.

8. 8

   Cook on low heat until done, 5 to 10 minutes.

9. 9

   Fill hull and sprinkle rest of bread crumbs on top.

10. 10

    Add a strip of bacon on each one.

11. 11

    Bake in oven until bacon is done and bread crumbs are toasted.

* Per serving · 4 servings · Values may vary.

No additional tips available.