Ingredients:
3 medium eggplants, each cut in half lengthwise ( about 3 pounds)
cooking spray
1 tablespoon olive oil
1/2 cup ham, chopped ( I skip)
1/2 cup onions, chopped
1/4 cup red bell peppers, chopped
3 garlic cloves, minced
1/2 cup beer
1/2 lb medium shrimp, peeled, deveined, and coarsely chopped
2 1/2 ounces day-old French bread or 2 1/2 ounces other firm white bread
6 tablespoons grated fresh parmesan cheese, divided
1/4 cup green onions, finely chopped
1 tablespoon fresh basil, chopped
1 1/2 teaspoons fresh tarragon, chopped
1 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions:
Preheat oven to 425 F.
Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray.
Place eggplant halves, cut sides down, on a baking sheet.
Bake for 10 minutes.
Turn eggplant halves over; bake an additional 10 minutes or until tender.
Remove from oven; cool 10 minutes.
Remove pulp from eggplant, leaving a (1/4-inch-thick) shell.
Place eggplant shells on baking sheet coated with cooking spray.
Chop pulp; set aside.
Reduce oven temperature to 350 F.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add ham, 1/2 cup onion, bell pepper, and garlic; saute 5 minutes.
Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally.
Stir in shrimp; cook 1 minute. Remove from heat.
Place bread in a food processor; process until coarse crumbs form.
Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine.
Mound about 1/2 cup shrimp mixture into each eggplant shell.
Sprinkle each with 1 1/2 teaspoons cheese.
Bake for 15 minutes or until thoroughly heated and shrimp are done.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.