Stuffed Eggplant with Shrimp

A delicious and hearty dish of eggplants stuffed with a savory mixture of shrimp, vegetables, and herbs.

Ingredients - Serves 4

Preheat the oven to 375°F.
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell.
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until soft.
Add the shrimp and cook until pink. Add the tomatoes, basil, parsley, salt, and pepper and cook for a few more minutes.
Fill the eggplant shells with the shrimp mixture and sprinkle with the Parmesan cheese.
Place the stuffed eggplants on a baking sheet and bake for 20 minutes, or until the cheese is melted and bubbly.