To prepare a stuffed eggplant with shrimp and basil recipe, first cut the eggplant in half lengthwise and scoop out the seeds. Then, cut off the top of each eggplant half and remove the stems. Cut the shrimp into bite-sized pieces and place them in the center of the cut eggplant halves. Fill each half with about 2 tablespoons of minced garlic, 1 tablespoon of olive oil, 1/2 teaspoon of oregano, and 1 tsp. of kosher salt. Sprinkle with the chopped parsley. Bake for 20 minutes, then remove from the oven and let sit for 5 minutes before serving.