Remove tops of eggplants, cut in half lengthwise and boil gently until tender. Drain. If you want to restuff the shells, remove pulp and save shells.
In large frying pan, spray with Pam, saute chopped onion, garlic and parsley in 2-3 Tbsp oil. Add eggplant pulp and cook slowly and thoroughly. Season. Slowly add breadcrumbs and incorporate - you may not need all of them - you just judge. Slowly add cheese and mix well. Put in bay leaves, mix then stir almost constantly soa s not to burn. The mixture has to dry out a bit.
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Shrimp: Cleam and devein. IN a separate pan, saute until just pink. Season and add to eggplant. If the shrimp threw off some juice in the pan, add that tot he eggplant too.
Beat egg and add it in - do not let it scramble - you have to mix it quickly.
Cook all together to beldn thoroughly about 15 minutes. Fill shells if you choose or buy some small individual pie pans. Wrap each in Saran wrap and freeze for future. When ready to heat them up, put some bread crumbs and pat of butter on top of each and put them in the oven until the tops turn brown!
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