Ingredients
- 3 medium eggplants, each cut in half lengthwise (about 3 pounds)
- Cooking spray
- 1 tablespoon olive oil
- 1/2 cup chopped 33%-less-sodium ham
- 1/2 cup chopped onion
- 1/4 cup chopped red bell pepper
- 3 garlic cloves, minced
- 1/2 cup beer
- 1/2 pound medium shrimp, peeled, deveined, and coarsely chopped
- 2 1/2 ounces day-old French bread or other firm white bread
- 6 tablespoons (1 1/2-ounces) grated fresh Parmesan cheese, divided
- 1/4 cup finely chopped green onions
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons chopped fresh tarragon
- 1 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Description
You Can Assemble And Refrigerate The Eggplant Halves Up To A Day In Advance, Then Bake Just Before Serving. If The Stuffed Eggplants Are Cold, You May Need To Cook Them An Extra Five Minutes.
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