Savory Shrimp-Stuffed Eggplant Roll-Ups for a Flavorful Bite

Ingredients

• Three petite eggplants
• Three-fourth cup of bread crumbs with seasoning
• One-fourth cup of all-purpose flour
• Half a teaspoon of finely chopped garlic
• Half a teaspoon of finely minced onion
• Half a teaspoon of garlic powder
• Half a teaspoon of onion powder
• Half a teaspoon of dried basil
• A single egg
• Two tablespoons of water
• Two tablespoons of olive oil infused with garlic
• One onion, finely chopped
• One and a half tablespoons of minced garlic
• Fifteen jumbo shrimp, peeled and deveined
• Three-fourth pound of chopped raw shrimp
• A pinch of garlic powder
• A pinch of onion powder
• One teaspoon of dried basil
• Quarter teaspoon of crushed red pepper flakes
• Half a cup of dry white wine
• Half a cup of low-fat mozzarella cheese, shredded
• Half a cup of seasoned bread crumbs

Step 1

Prepare your oven by preheating it to 350 degrees F (175 degrees C) and don't forget to grease a baking sheet generously for later use.

Step 2

Start by peeling two of the eggplants and slicing them lengthwise into thin, 1/4-inch slices. As for the remaining eggplant and scraps, give them a nice dice and let them soak in lightly-salted cold water. Sprinkle a bit of salt on the sliced eggplant and leave them aside while you gather the rest of your ingredients.

Step 3

In a bowl, place 3/4 cup of seasoned breadcrumbs for later use. In another bowl, mix together flour, minced garlic, minced onion, garlic powder, onion powder, and basil; then set it aside. Beat an egg with 2 tablespoons of water in a separate bowl. Rinse the salt off the eggplant slices and pat them dry. Coat the eggplant slices in the flour mixture, dip them in the egg, and then press them into the breadcrumbs. Arrange the coated eggplant slices on the greased baking sheet.

Step 4

Bake the eggplant slices in the preheated oven until they turn golden brown and tender, approximately 10 minutes. Remember to flip them halfway through to ensure both sides are nicely browned. Let them cool down a bit until they are easy to handle.

Step 5

While the eggplant is baking, heat some olive oil in a large skillet over medium heat. Add in chopped onion and minced garlic; sauté until the onion turns soft and translucent, about 5 minutes. Toss in the jumbo shrimp and cook until they are pink and cooked through, approximately 5 minutes. Remove the shrimp and set them aside. Cook the diced shrimp in the skillet until they are no longer translucent. Season with garlic powder, onion powder, basil, red pepper flakes, and white wine. Drain the diced eggplant and remove excess water by squeezing. Add the eggplant to the shrimp mixture and bring it to a boil. Lower the heat to medium, cover, and cook until the eggplant is soft, about 10 minutes. Stir in mozzarella cheese and 1/2 cup of breadcrumbs until the cheese melts.

Step 6

To assemble, place one jumbo shrimp in the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each shrimp. Fold the ends of the eggplant over the stuffing and secure them with toothpicks. Arrange the eggplant rolls on the baking sheet.

Step 7

Bake the eggplant rolls in the preheated oven until they are heated through, about 5 minutes. Remember to remove the toothpicks before serving this delicious dish.