Preheat oven to 350 degrees F (175 degrees C). Halve and then scoop out the flesh of the eggplants, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Peel, devein and chop shrimp. Saute shrimp, chopped basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant and spinach. Season with salt and pepper. Pour in wine, and cook 5 minutes.
Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and cover top with slices of smoked mozzerella.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
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