Fish

Seafood Stuffed Eggplant is for Dinner.

Seafood Stuffed Eggplant takes several minutes to prepare.

Seafood Stuffed Eggplant takes several minutes to cook.

Seafood Stuffed Eggplant makes 6 servings.

The ingredients for Seafood Stuffed Eggplant are:

3 medium Eggplants (cut in half length wies , about 3 lbs)
Cooking Spray
1 Tbsp Olive oli
1/2 cup chopped 33% less sodium ham (optional)
1/2 cup chopped onion
1/4 cup chopped red bell pepper
3 Garlic cloves, minced
1/2 cup of light beer
1/2 lb shrimp, medium, peeled, deveined, and coursly chopped (however i just left mine whole and it was fine)
2 1/2 oz of day old french bread or any other firm white bread
6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided
1/4 cup finely chopped green onions
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Here is how you make Seafood Stuffed Eggplant:

Preheat oven to 425?.Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425? for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside.Reduce oven temperature to 350?.Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; saut? 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat.Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350? for 15 minutes or until thoroughly heated and shrimp are done. Number of Servings: 6Recipe submitted by SparkPeople user ASHWY_.

The nutritional information for Seafood Stuffed Eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 194.6

• Total Fat: 5.3 g
• Cholesterol: 78.6 mg
• Sodium: 482.3 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 6.9 g
• Protein: 15.2 g