Ingredients
-
1
-
-
-
2
-
10
-
1
-
3
-
3
-
3
-
5
-
0.5
-
3
-
0.5
Steps
|
1
Done
|
Place the eggplant on your work surface and cut it lengthwise in half. Scoop out most of the pulp and discard it. |
|
2
Done
|
Place the scooped out halves into a baking dish and season them with salt and pepper. Drizzle them with olive oil. |
|
3
Done
|
Roast for 20 minutes at 360⁰F/180⁰C. |
|
4
Done
|
Heat 1 - 2 tablespoons of vegetable oil in a skillet over medium heat and add the cubed chicken breast. |
|
5
Done
|
Cook and stir until golden brown. Transfer the chicken pieces to a bowl. |
|
6
Done
|
Add the chopped onion to the same skillet and lower the heat. Cook and stir until tender. |
|
7
Done
|
Add the garlic, mushrooms, dried tomatoes, and cherry tomatoes. Cook and stir for up to one minute. |
|
8
Done
|
Add the cooked meat and tomato sauce. Cook and stir until it starts to bubble. |
|
9
Done
|
Line the roasted eggplant halves with the prosciutto slices. Fill them with the chicken and veggie mixture. Top with grated mozzarella. |
|
10
Done
|
Bake for 35 minutes at 360⁰F/180⁰C. |
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