Shrimp-Stuffed Eggplant Rolls

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. (5 minutes)

Peel 2 of the eggplants and slice lengthwise into 1/4-inch-thick planks. Dice the remaining eggplant and any trimmings; submerge the diced eggplant in lightly-salted, cold water to prevent browning. Sprinkle the eggplant slices with salt and set aside to draw out excess moisture. (15 minutes)

In a shallow dish, place 1/2 cup of the seasoned breadcrumbs; set aside. In another shallow dish, whisk together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil. In a third shallow dish, beat the egg with 2 tablespoons of water. (5 minutes)

Rinse the salt from the eggplant slices and pat them dry. Dredge each slice in the flour mixture, dip into the egg wash, and then coat thoroughly in the breadcrumbs. Arrange the breaded eggplant slices on the prepared baking sheet. (10 minutes)

Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes, flipping once halfway through. Remove from the oven and let cool slightly. (10 minutes)

While the eggplant slices are baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and 1 1/2 tablespoons minced garlic; sauté until the onion is softened and translucent, about 5 minutes. (5 minutes)

Add the whole jumbo shrimp to the skillet and cook until pink and cooked through, about 5 minutes per side. Remove the shrimp from the skillet and set aside. (10 minutes)

Add the diced shrimp to the skillet and cook until pink and no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, and red pepper flakes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Drain the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a simmer. Reduce heat to medium-low, cover, and cook until the eggplant is tender, about 10 minutes. (20 minutes)

Stir in the mozzarella cheese and the remaining 1/4 cup of bread crumbs until the cheese is melted and the mixture is well combined. (5 minutes)

To assemble the eggplant rolls, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the shrimp and eggplant stuffing over each jumbo shrimp. Fold the sides of the eggplant over the stuffing and secure with a toothpick. Place the eggplant rolls onto the baking sheet. (15 minutes)

Bake in the preheated oven until the eggplant rolls are heated through, about 5 minutes. Remove the toothpicks before serving. (5 minutes)