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Garlic Parmesan Shrimp Stuffed Eggplant Boats

A delightful dish featuring roasted eggplant filled with a creamy garlic parmesan shrimp mixture, perfect for weeknight dinners or entertaining guests.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 boats
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 medium medium eggplants Look for heavy eggplants with smooth, glossy skin.
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Shrimp
  • 1 pound large shrimp, peeled and deveined Fresh shrimp is preferred, but frozen can be used if fully thawed.
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Creamy Filling
  • 3 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1 teaspoon Italian seasoning
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated, divided Reserve half for topping.
  • 2 tablespoons fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh.
Roasting the Eggplant
  1. Brush the eggplant halves with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes.
Cooking the Shrimp
  1. Pat the shrimp dry and season with paprika, garlic powder, salt, and pepper. Sauté in a skillet with olive oil and butter for 1-2 minutes per side until pink and opaque.
Making the Filling
  1. In the same skillet, sauté the minced garlic for 30 seconds. Stir in cream cheese, heavy cream, and Italian seasoning until smooth. Add half of the parmesan cheese and then fold in the shrimp.
Assembling the Boats
  1. Remove the eggplant from the oven and press down the centers. Fill with the creamy shrimp mixture, pressing it in generously.
  2. Top with remaining parmesan and mozzarella cheese.
Baking
  1. Return to the oven and bake for 12-15 minutes, or until the cheese is melted. Broil for an additional 1-2 minutes for a crisp finish.
Garnishing
  1. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.

Notes

Pat shrimp dry before cooking to ensure browning. Don't overcook shrimp and consider variations such as vegetarian or low-carb options.