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Prep Time: 1 Minutes Cook Time: 33 Minutes |
Ready In: 34 Minutes Servings: 4 |
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My garden is running over with eggplant. My family liked this one and it is pretty easy to make. Peeling and deveining the fish is what takes so long. Ingredients:
1 lb unpeeled medium shrimp |
2 medium eggplants |
3 tablespoons butter or 3 tablespoons margarine |
1 large onion, chopped |
1 cup sliced fresh mushrooms |
salt and pepper, to taste |
1 teaspoon dried thyme |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup dry sherry |
1 cup fine dry breadcrumb |
1/2 cup grated parmesan cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Peel and devein shrimp, set aside.
2. Cut both eggplants in half lengthwise.
3. Scoop out the pulp, leaving about a 1/2-inch shell; chop the pulp and set aside.
4. Cook the eggplant shells in boiling water to cover for 2-3 minutes; drain and put shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
5. In a big saucepan, melt the butter over medium-high heat.
6. Add in the reserved chopped eggplant, onion, mushrooms, salt, pepper, and thyme.
7. Stir frequently and cook for 5 minutes.
8. Add in the shrimp and cook 3-5 minutes or until the shrimp are pink; stir frequently.
9. Add in soup and sherry; stir to combine and take pan off heat source.
10. Add in breadcrumbs and half the parmesan cheese; stir to combine; adjust seasoning to taste.
11. Spoon mixture into eggplant shells.
12. Sprinkle evenly with remaining parmesan and parsley.
13. Bake at 350° for 15-20 minutes or until well heated.
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