Garlic parmesan shrimp st￭ eggplant boats are a delightful culinary creation that combines the savory flavors of shrimp, garlic, and parmesan cheese, all nestled within tender, oven-baked eggplant.
Ingredients
Scale:
2 large eggplants
3 tablespoons olive oil
Salt and pepper to taste
1 pound shrimp, peeled and deveined
4 cloves garlic, minced
1 tablespoon butter
1 teaspoon paprika
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1/2 cup breadcrumbs
1 cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
Instructions
Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the insides, leaving about 1/2 inch of flesh around the edges to create a sturdy boat.
Brush the cut sides of the eggplant with olive oil and season with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Toss in the shrimp, paprika, Italian seasoning, and red pepper flakes (if using). Cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
Add the chopped eggplant flesh to the skillet and sauté for an additional 2-3 minutes. Remove from heat and stir in the breadcrumbs, half of the parmesan cheese, lemon juice, and chopped parsley.
