Shrimp-stuffed Eggplants

By Shaylie

Ingredients

• 1 TABLESPOON LEMON JUICE
• 2 MEDIUM-SIZE EGGPLANTS, HALVED
• STICKS SALTED BUTTER
• LARGE ONION, DICED
• 1 TABLESPOON PARSLEY, FINELY CHOPPED
• 1 BELL PEPPER, DICED CLOVES GARLIC, MINCED
• 1 POUND RAW, MEDIUM-SIZE SHRIMP
• 1 CUP ITALIAN BREADCRUMBS (I would replace with rice, cauliflower, or GF bread crumbs)
• 1 TABLESPOON WORCESTERSHIRE SAUCE
• 2 TEASPOONS TABASCO SAUCE
• 1/2 CUP GRATED PARMESAN CHEESE
• SALT AND PEPPER TO TASTE

Preparation

Step 1

1. Preheat oven to 400°F. Pour lemon juice and water into a baking dish, about'/4 inch of the way up. Place your eggplants face down in the dish and bake for 20 minutes, until the center
is tender. Remove from oven and set aside to cool. Reduce oven heat to 350°F.

2. In a sauté pan over medium heat, melt the butter and cook the onion, parsley, bell pepper
and garlic. Add the shrimp and sauté for 5 minutes. Using a fork, carefully shred the eggplant pulp out of its shell and chop it up. Reserve the shells for later use. Add the eggplant pulp to the sauté pan, and cook for about 2 minutes; remove the pan from heat. Stir in 3/4 cup of the breadcrumbs, Worcestershire sauce, Tabasco sauce, Parmesan cheese and salt and pepper.

3. Fill the eggplant shells with the shrimp mixture and top with the remaining breadcrumbs. Place them back into the baking dish, filling it with about 1/4 inch of water. Dot the mixture
with butter and bake the eggplants for 30 minutes.