Preheat oven to 180 degrees C. Scoop out the flesh of the eggplant, chop and reserve. Coat shells with olive oil and season with salt and pepper; set aside.
Heat 1/4 cup (65ml) olive oil in a large, deep frypan over medium high heat. Saute prawns, basil and garlic until prawns turn pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine and cook 5 minutes.
Transfer to a large bowl and mix in the breadcrumbs and 1/4 cup (30g) parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells and sprinkle top with remaining parmesan cheese.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.