Cheesy Ham-Stuffed Eggplant

  • Difficulty: Basic
  • 45 minutes
  • 2 servings

Eggplant is such a special vegetable with a unique flavor when it gets baked. Make things even better by upgrading it with ham and cheese. If meaty and cheesy isn’t enough for you, then make it even more interesting with breadcrumbs.

Ingredients Needed for Cheesy Ham-Stuffed Eggplant

¼ cup fresh parsley
2 tablespoons of breadcrumbs
1 tablespoon olive oil
2 garlic cloves
salt
pepper
1 large eggplant
2 ounces of low moisture mozzarella (2 slices 4 x 4 inches each)
2 ounces of ham (2 slices 4 x 4 inches each)
2 tablespoons of parmesan, grated
1 tablespoon olive oil

How to Cook Cheesy Ham-Stuffed Eggplant

  1. Add the parsley, breadcrumbs, olive oil, and garlic to the mixer bowl. Season with salt and pepper and mix until even. Set aside.
  2. Place the eggplant on the work surface and cut it lengthwise in half. Score the pulp with a fork. Make the cuts up to 1 inch deep.
  3. Cut each slice of mozzarella and ham into 3 equal slices. Fit them alternately into some of the cuts made into the pulp.
  4. Top with the parsley and breadcrumb mixture and with grated parmesan.
  5. Transfer the eggplants to a roomy baking dish, drizzle with olive oil, and bake for 30 minutes at 360⁰F/180⁰C.

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