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Stuffed Eggplant with Shrimp and Basil
- 1 eggplant, halved lengthwise
- 1/2 cup olive oil, divided
- salt and pepper to taste
- 8 medium shrimp - peeled, deveined and chopped
- 1/8 cup chopped fresh basil
- 2 cloves garlic, chopped
- 1/2 cup white wine
- 1 cup Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese, divided
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 63.5g|
|Saturated Fat 11.1g|
|Total Carbohydrate 59.1g|
|Dietary Fiber 11.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|