Shrimp Stuffed Eggplant Rolls

Follow our step-by-step guide on how to make Shrimp Stuffed Eggplant Rolls.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C) and greasing a baking sheet to ensure your delicious creations don’t stick.

2. Step 2

   While the oven warms up, take two eggplants and peel them, then slice them lengthwise into 1/4-inch thick pieces.

3. Step 3

   For the remaining eggplant, dice it up and soak those pieces in a bowl of lightly salted cold water.

4. Step 4

   Sprinkle some salt on the sliced eggplants and let them sit for a bit to draw out moisture.

5. Step 5

   In a separate bowl, mix together 3/4 cup of seasoned breadcrumbs and set them aside for later.

6. Step 6

   Now, let’s create a flavorful coating: in another bowl, combine flour with 1/2 teaspoon each of minced garlic, minced onion, garlic powder, onion powder, and dried basil.

7. Step 7

   In a third bowl, beat an egg with 2 tablespoons of water until well blended.

8. Step 8

   Rinse the salted eggplant slices under cold water and pat them dry with a paper towel.

9. Step 9

   Now, it’s time to coat those slices! First, dredge each slice in the flour mixture, then dip it in the egg, and finally press it into the breadcrumbs.

10. Step 10

    Arrange these beautifully coated slices on your prepared baking sheet.

11. Step 11

    Pop the eggplant slices into the oven and bake for about 10 minutes, flipping them halfway through, until they turn a lovely golden brown and become tender.

12. Step 12

    Once they’re done, let them cool just enough to handle.

13. Step 13

    While the eggplant is baking, heat some garlic-flavored olive oil in a large skillet over medium heat.

14. Step 14

    Toss in chopped onion and 1 1/2 tablespoons of minced garlic, cooking until the onion becomes soft and translucent, which should take about 5 minutes.

15. Step 15

    Next, add in the jumbo shrimp and cook until they turn a vibrant pink and lose their translucence, roughly another 5 minutes.

16. Step 16

    Once cooked, remove the shrimp from the skillet and set them aside.

17. Step 17

    In the same skillet, add the chopped raw shrimp and cook until they’re no longer translucent.

18. Step 18

    Season this mixture with a pinch of garlic powder, onion powder, dried basil, crushed red pepper flakes, and a splash of white wine for a delightful depth of flavor.

19. Step 19

    Drain the soaked eggplant and squeeze out any excess water before stirring it into the shrimp mixture.

20. Step 20

    Bring everything to a gentle boil, then reduce the heat to medium, cover, and let it simmer until the eggplant is soft, about 10 minutes.

21. Step 21

    Stir in some gooey mozzarella cheese and 1/2 cup of breadcrumbs until the cheese melts into a creamy delight.

22. Step 22

    Now it’s time to assemble your masterpiece! Place one jumbo shrimp in the center of each eggplant slice, then spoon about 2 tablespoons of the shrimp mixture over each shrimp.

23. Step 23

    Gently fold the ends of the eggplant over the filling and secure them with toothpicks.

24. Step 24

    Arrange these lovely rolls back on the baking sheet.

25. Step 25

    Finally, return the assembled eggplant rolls to the oven and bake for an additional 5 minutes, or until everything is heated through and inviting.

26. Step 26

    Don’t forget to remove the toothpicks before serving.

27. Step 27

    Enjoy your delicious eggplant rolls, bursting with flavor and sure to impress your family and friends!.