Usually eggplant is just stuffed with different cheeses, but I thought why not something a little more difficult.
I was also out of cheese at the time.
This recipe makes use of premade frozen marinara to save time. If making the sauce from scratch then freeze the rest after measuring out what is needed for the dish. Also nothing says a little mozzarella can’t find its way on top of these tasty roll ups.
Eggplant Rolls Stuffed with Shrimp and Rice
- 4 cloves garlic minced
- 1 cup shrimp stock
- 1 qt marinara
- 2 tbsp shredded basil
- 1 tbsp olive oil
In a three-quart stock pot heat olive oil and saute garlic over low heat until fragrant. Add sauce, stock and basil and simmer until thickened, about 30 minutes.
- 2 large eggplants
- 1/2 onion minced
- 1 cup long grain rice
- 1 lb shrimp deviened and chopped into small bites
- 1 cup tomato juice
- 1 cup shrimp stock made from the shells of the shrimp
- 1 celery stalk chopped fine
- 2 cloves garlic minced
- 3 tbsp basil shredded
- 1/4 cup shredded Romano
- 2 tbsp butter
Slice the stem off each eggplant and then slice lengthwise into 1/4-1/3″ pieces. Take the four pieces with skin completely on one side and dice them into small bits. When slicing the eggplant these end pieces can be thinner to maximize the amount off slices that can be stuffed. Salt all remaining slices and press in a colander under some weight for 30 minutes. Meanwhile heat butter in a large saute pan and cook onion over low heat until golden. Add chopped eggplant and celery and saute until softened, then add garlic and cook until fragrant, about a minute more. Add rice and stir to mix well. Bring heat to high and add tomato juice and stock. Bring to a boil then turn down to a low simmer and cover. Cook for 10 minutes then uncover, stir and add 2 tbsp basil and shrimp. Recover and cook until rice is plump, liquid is absorbed and shrimp is cooked, about 15-20 more minutes. Add Romano and season with salt and pepper and set aside to cool. Brush each slice of eggplant with olive oil and broil in oven until golden brown on each side flipping once. Remove from heat and let cool completely. Cover the bottom of a large baking dish with gravy. Spoon about 1 1/2 tbsp filling onto thin part of eggplant slice and roll up towards the thick part. Place the roll seam side down in the baking tray and repeat with remaining slices. Cover rolls with marinara and remaining basil and bake at 365 degrees until done, about 20 minutes. Add mozzarella cheese to tops and bake until melted if desired.