1 eggplant halved lengthwise
1/2 cup olive oil, divided
Salt and pepper to taste
8 medium shrimp-peeled and deveined
1/8 cup chopped fresh basil
2 cloves garlic, chopped
1/2 cup white wine
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
Preheat oven to 350 degrees
Scoop out the flesh of the eggplant, chop and reserve.
Coat shells with olive oil and season with salt and pepper; set aside.
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat.
Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute.
Stir in the chopped eggplant.
Season with salt and pepper.
Pour in wine and cook 5 minutes.
Transfer to a large bowl and mix in the bread crumbs and 1/4 cup parmesan cheese.
If the mixture is dry, stir in more olive oil.
Stuff mixture into eggplant shells and sprinkle top with remianing Parmesan cheese.
Bake in preheated oven for 30-40 minutes or until eggplant is tender.