Shrimp Stuffed Eggplant Rolls Recipes

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Steps:

• Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
• Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Steps:

• Preheat the oven to 325 degrees F.
• Wash and dry the eggplant, then cut lengthwise in half. With a paring knife, slightly core out some of the seeded area. Drizzle with olive oil. Season with salt and pepper and put on a baking sheet. Bake for 15 minutes.
• While the eggplants are baking, combine the shrimp with the rice vinegar, agave, red bell peppers and snow peas in a large bowl. Set aside.
• In a small bowl, combine the mayonnaise, Sriracha, sweet chili sauce, lime zest and lime juice. Set aside.
• After the eggplants have roasted, carefully fill them with the shrimp mixture. Put them back in the oven until the shrimp are opaque and cooked through, about 15 to 20 minutes.
• Remove the eggplant from the oven to a serving platter. Drizzle with the Sriracha mayonnaise and serve immediately.

Steps:

• Saute garlic in 1 Tbls.
• of oil in large saucepan until golden brown, about 4 minutes.
• (Do Not Burn).
• Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
• Whirl until smooth.
• Pour into saucepan.
• Add bay leaf.
• Bring to boiling.
• Lower heat; simmer, partially covered, 30 minutes.
• Reserve.
• Combine crumbs and flour in large shallow pan.
• Beat eggs and milk in large bowl.
• Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
• Dip into egg mixture; dredge with flour mixture, shaking off excess.
• Set on wax paper.
• Working in batches and using about 3 Tbls.
• of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
• Drain on paper toweling.
• Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
• Spread 2 to 3 Tbls.
• on one side of each slice of eggplant.
• Roll up jelly-roll fashion.
• Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
• Arrange rolls seam-side down in single layer in dishes.
• Spoon sauce over rolls; save remaining sauce to pass.
• Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
• Garnish with chopped parsley, if you wish.
• To make ahead: Prepare rolls early in day; bake just before serving.
• Or freeze.
• Defrost in refrigerator overnight; bake as above.
• NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
• IT'S UP TO YOU!

Steps:

• Cut each eggplant it half, cutting through the stem and down its length.
• Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
• Use a spoon to scoop out cubes of eggplant pulp.
• Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
• Saute onion and garlic in a little oil in a skillet until transparent but not brown.
• Add the eggplant pulp and cook until done.
• Add shrimp and cook for about 5 more minutes.
• Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
• Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
• Serve with a salad and good French or Italian bread. Fantastic.