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Prosciutto Wrapped Shrimp Stuffed with Scallop Mousse on an Eggplant Parmigiana


4 Toppits Jumbo Shrimp

12 Toppits Scallops

4 slices prosciutto

4 tsp. olive oil

For the Eggplant Parmigiana: 

1 cup Toppits Basil Tomato Sauce

1 eggplant

12 heaping tbsp. of mozzarella

12 tbsp. Parmigiano cheese

4 cups breadcrumbs

4 large eggs                      

4 cups flour

2 tsp. salt


  1. Preheat the oven to 375 degrees F.

  2. Peel the shrimp if not already peeled, and make sure to leave the tail on.

  3. Slice the shrimp lengthwise across the middle leaving the tail and the top of the shrimp attached to create a pocket.

  4. Puree the scallops until a smooth texture is created. Proceed to stuff the sliced shrimp with the scallop mousse.

  5. Next, fold the prosciutto lengthwise in half, and wrap the stuffed shrimp.

  6. Brush the prosciutto with olive oil and place the entire shrimp on a baking pan

  7. Bake for 7-8 minutes.

For the Eggplant Parmigiana: 

  1. Preheat the oven to 350 degrees F.

  2. Slice the eggplant into ¼” rounds. Sprinkle salt on the eggplant slices to draw out the water. Let the eggplant stand for 8-10 minutes.

  3. Grate all the mozzarella, as we will use this later.

  4. Prepare 3 bowls: one with flour, one with egg whisked and one with breadcrumbs.

  5. Pat dry the eggplant with paper towel and dip the eggplant in the flour bowl, followed by egg bowl and then the breadcrumb bowl.

  6. Next, pan fry the eggplant on medium heat for 1-2 minutes (or until golden).

  7. Use a baking dish to layer the eggplant, tomato sauce, and parmigiano and mozzarella cheese. Repeat for the second and third layer.

  8. Place the baking dish in oven and bake for 10-15 minutes.

  9. Once both the shrimp and eggplant parmigiana are ready, place the shrimp on top and serve! 


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