You Had Me at Eggplant
Stuffed Eggplant is the ultimate comfort food—hearty, flavorful, and downright cozy. Roasted eggplant halves get packed with a savory shrimp and veggie mix, making this dish a total showstopper. Perfect for weeknight dinners or impressing that friend who “doesn’t like eggplant” (they’re about to change their mind).
If I had to pick a favorite vegetable, eggplant would be a top contender. There’s something about its versatility that just makes me happy—fry it, roast it, sauté it, or stuff it to the heavens, and I’m there. And when it’s cold outside? I want my food to hug me back. Stuffed things = comfort, and this stuffed eggplant hits all the notes.
I’ve been making versions of this dish for years, but this one? It’s got layers. Literally. A base of roasted eggplant shells gets filled with a rich, savory mix of shrimp, onions, mushrooms, and bell peppers, all deeply flavored with Cajun spices and a good dose of seafood stock. This takes a lot of patience, but I promise you, it will be worth it!
•Eggplant is roasted until tender, giving the perfect vessel for all that stuffing goodness.
•The filling is layered with flavor—onions, celery, shrimp, mushrooms, and more, simmered with seafood stock until deeply savory.
•Crispy, cheesy topping: Parmesan and breadcrumbs give that crunchy, golden finish.
•It’s a great main dish that feels indulgent but is packed with vegetables (so it’s basically healthy, right?).
•Pick the right eggplants: Look for medium-sized, firm eggplants with glossy skin. They should feel heavy for their size and have no soft spots.
•Don’t rush the stuffing: The flavor builds in stages, so take your time sautéing the veggies and letting the stock reduce.
•Seafood stock > chicken stock: If you can find seafood stock, use it—it gives this dish a briny depth that plays beautifully with the shrimp.
•Broil for crispiness: That last blast under the broiler takes it from “tasty” to “where have you been all my life?”
This shrimp stuffed eggplant recipe is savory, flavorful, and perfect for dinner. A comforting baked dish packed with vegetables, herbs, and seafood.
Roast and Prep Eggplants
•Preheat oven to 350℉.
•Bake eggplants on a baking sheet for 45 minutes; cool slightly.
•Slice eggplants in half lengthwise. Scoop out and reserve flesh, leaving ¼-inch thick shells.
Make the Seasoning & Breadcrumb Mix
•In a small bowl, mix paprika, salt, white pepper, black pepper, onion powder, garlic powder, tarragon, thyme, oregano, marjoram, and nutmeg. Set aside.
•Combine breadcrumbs and Parmesan cheese in another bowl; set aside.
Prepare the Filling
•In a skillet over high heat, sauté 1 cup onions, 1 cup bell peppers, and celery in olive oil (2 minutes).
•Stir in reserved eggplant flesh, cook (4 minutes). Add bay leaves and 2 tablespoons seasoning mix; cook (4 minutes more).
•Add 1 cup mushrooms, scrape skillet bottom, cook until veggies stick (1 minute).
•Stir in remaining onions (½ cup), butter, and 2 teaspoons seasoning mix; cook, scraping occasionally, (8 minutes).
•Add ½ cup seafood stock and remaining bell peppers (½ cup); scrape and cook (3 minutes).
•Mix in brown sugar, cook (4 minutes), add another ½ cup seafood stock, cook (2 minutes).
•Sprinkle parsley, continue cooking (4–5 minutes), then add shrimp, remaining mushrooms (2 cups), and remaining seasoning mix. Cook briefly (3 minutes), remove bay leaves.
Fill & Bake Eggplants
•Fill eggplant shells generously with shrimp mixture. Top with breadcrumb-Parmesan mixture.
•Bake stuffed eggplants (15 minutes), then broil (2–3 minutes) until golden. Serve hot!
There’s something so comforting about scooping into a warm, cheesy stuffed eggplant. It’s hearty enough for dinner, impressive enough for guests, and flexible enough to make your own. Add it to your winter rotation—you won’t regret it. And if you’re anything like me, you’ll be stuffing eggplants on repeat.
Ready to try it? Tag me on Instagram if you make this—I want to see your creations! 🧑🍳🍆
This shrimp stuffed eggplant recipe is savory, flavorful, and perfect for dinner. A comforting baked dish packed with vegetables, herbs, and seafood.
Preheat oven to 350℉.
•Bake eggplants on a baking sheet for 45 minutes; cool slightly.
•Slice eggplants in half lengthwise. Scoop out and reserve flesh, leaving ¼-inch thick shells.
•In a small bowl, mix paprika, salt, white pepper, black pepper, onion powder, garlic powder, tarragon, thyme, oregano, marjoram, and nutmeg. Set aside.
•Combine breadcrumbs and Parmesan cheese in another bowl; set aside.
•In a skillet over high heat, sauté 1 cup onions, 1 cup bell peppers, and celery in olive oil (2 minutes).
•Stir in reserved eggplant flesh, cook (4 minutes). Add bay leaves and 2 tablespoons seasoning mix; cook (4 minutes more).
•Add 1 cup mushrooms, scrape skillet bottom, cook until veggies stick (1 minute).
•Stir in remaining onions (½ cup), butter, and 2 teaspoons seasoning mix; cook, scraping occasionally, (8 minutes).
•Add ½ cup seafood stock and remaining bell peppers (½ cup); scrape and cook (3 minutes).
•Mix in brown sugar, cook (4 minutes), add another ½ cup seafood stock, cook (2 minutes).
•Sprinkle parsley, continue cooking (4–5 minutes), then add shrimp, remaining mushrooms (2 cups), and remaining seasoning mix. Cook briefly (3 minutes), remove bay leaves.
•Fill eggplant shells generously with shrimp mixture. Top with breadcrumb-Parmesan mixture.
•Bake stuffed eggplants (15 minutes), then broil (2–3 minutes) until golden. Serve hot!
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe works with all ice cream maker. After pureeing, chill the mixture in the refrigerator, then freeze in your ice cream maker according to manufacturer's instruction.
Hi, I’m Lanne! By day, I’m a Sales Consultant, and by night, I escape to my happy place—the kitchen. Here, I whip up meals that strike the perfect balance between healthy and indulgent. Whether it’s a nourishing dinner or a fun treat, I believe food should feed the soul and spark joy. Let’s cook, laugh, and savor every bite together!
