Shrimp-Stuffed Eggplant Rolls

A to hand baked eggplant stuffed in the manner of a shrimp and eggplant stuffing. This is a filling dinner. I dont bearing in mind to eat the eggplant skins, so I came happening once this stuffed recipe.

The ingredient of Shrimp-Stuffed Eggplant Rolls

1. 3 small eggplants
2. u00be cup seasoned bread crumbs
3. u00bc cup all-purpose flour
4. u00bd teaspoon minced garlic
5. u00bd teaspoon minced onion
6. u00bd teaspoon garlic powder
7. u00bd teaspoon onion powder
8. u00bd teaspoon dried basil
9. 1 egg
10. 2 tablespoons water
11. 2 tablespoons garlic flavored olive oil
12. 1 onion, chopped
13. 1u2009u00bd tablespoons minced garlic
14. 15 peeled and deveined jumbo shrimp
15. u00be pound chopped raw shrimp
16. 1 pinch garlic powder
17. 1 pinch onion powder
18. 1 teaspoon dried basil
19. u00bc teaspoon crushed red pepper flakes
20. u00bd cup dry white wine
21. u00bd cup shredded low-fat mozzarella cheese
22. u00bd cup seasoned bread crumbs

The instruction how to make Shrimp-Stuffed Eggplant Rolls

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the long-lasting eggplant and any scraps; soak the diced eggplant in lightly-salted, chilly frosty water. Sprinkle the eggplant slices considering salt and set aside as you prepare the remaining ingredients.
3. Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. campaign together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. emphasis the egg subsequently 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
4. Bake in the preheated oven until the eggplant slices are golden brown and tender, practically 10 minutes. aim similar to as they cook to brown both sides; set aside and inherit to cool until you can easily handle.
5. Meanwhile, heat the olive oil in a large skillet beyond medium heat. mix up in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and toss around until the onion is soft and translucent, nearly 5 minutes. build up the total jumbo shrimp and cook until pink and no longer translucent in the center, not quite 5 minutes. separate the shrimp and set aside. stir up the diced shrimp into the skillet and cook until no longer translucent. Season gone 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. disturb the eggplant into the shrimp mixture and bring to a boil. cut heat to medium, cover, and cook until the eggplant is soft, not quite 10 minutes; disturb in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
6. To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon practically 2 tablespoons of the stuffing more than each jumbo shrimp. Fold the ends of the eggplant beyond the stuffing and newscaster later toothpicks. Place the eggplant rolls onto the baking sheet.
7. Bake in the preheated oven until the eggplant rolls are hot in the center, practically 5 minutes. cut off surgically remove the toothpicks yet to be serving.

Nutritions of Shrimp-Stuffed Eggplant Rolls

calories: 452.5 calories
carbohydrateContent: 42 g
cholesterolContent: 307.7 mg
fatContent: 11.9 g
fiberContent: 9.2 g
proteinContent: 40.8 g
saturatedFatContent: 3.1 g
servingSize:
sodiumContent: 944 mg
sugarContent: 8.1 g
transFatContent:
unsaturatedFatContent: