Seafood Stuffed Eggplants

3 medium eggplants, each cut in half lengthwise
1 tbsp. olive oil
½ cup chopped ham or bacon
½ cup chopped onion
¼ cup chopped red bell pepper
3 garlics, minced
½ cup cooking wine
½ lb packaged frozen cooked shrimp, thawed in cold water
2 to 3 day-old firm white bread, left out to get bread dry
6 tbsp. Parmesan cheese
¼ cup chopped green onions
1 tbsp. chopped fresh basil
Some lemon juice
¼ tsp salt

Score cut side each eggplant half in crisscross pattern; lightly coat cut sides
with cooking spray or some olive oil. Place eggplants; cut sides down,
on baking sheet lined with foil. Bake in oven at 375° 20 minutes. Turn
eggplants over, baking additional 15 minutes or until tender. Remove from
oven, cool 10 minutes. Scoop out pulp, leaving ¼” thick shell. Reserve
the pulp. Place the shells back on the sheet. Reduce oven temp to 350°.

Heat olive oil in large skillet. Add ham, onion, bell pepper, and garlic and
sauté 5 minutes. Add reserved pulp and cooking wine, cook 10 minutes or
until most of liquid evaporates, stirring occasionally. Stir in shrimp,
heat for few more minutes. Remove from heat.

Process the bread until crumbs forms. Add bread crumbs, 3 tbsp. of cheese,
green onions, basil and salt to eggplant-shrimp mixture, stir gently to
combine . Mound about ½ cup mixture into each eggplant shell. Sprinkle
each with remaining cheese. Bake at 350° for 15 minutes or until thoroughly
heated.