Baked stuffed eggplants with cooked ham and mozzarella, tasty and flavorful. The recipe I want to tell you about today features sweet eggplants. I prepared a recipe of Neapolitan origin: Melanzane alla pullastiello. The original recipe involves frying the eggplants, but with the upcoming “swimsuit test,” it’s better to be lighter, so I preferred to cook the eggplants in the oven. The tastiest recipe with eggplants is always the Eggplant Parmigiana, but this recipe is also special! Or the recipe for Pan-fried Eggplant Parmigiana and the Eggplant Rolls. For this recipe, I used striped purple eggplants, but the more common purple eggplants are also fine. For the filling, I used cooked ham and mozzarella, but the classic recipe includes salami and smoked scamorza in the filling. Thin slices of stuffed eggplants and cooking in the oven or air fryer. A simple recipe that my family loved, so don’t forget to note it down. Let’s head to the kitchen and prepare some irresistible Baked Eggplant Cutlets
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Autumn
- Energy 207.08 (Kcal)
- Carbohydrates 5.48 (g) of which sugars 2.65 (g)
- Proteins 15.15 (g)
- Fat 14.21 (g) of which saturated 7.31 (g)of which unsaturated 4.75 (g)
- Fibers 2.25 (g)
- Sodium 453.20 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggplants with ham and mozzarella
- 14.1 oz eggplants
- 8.8 oz mozzarella
- 3.5 oz cooked ham
- 2 eggs
- to taste salt
- to taste extra virgin olive oil
How to prepare Baked Stuffed Eggplants
Wash the eggplants. Remove the stalk and, without peeling them, cut them into thin slices. I then cut each slice in half because they were long. Stuff half of the eggplant slices with 2-3 slices of mozzarella and a slice of cooked ham. Cover with another slice of eggplant, choosing one of more or less the same size.
Beat the eggs with a pinch of salt in a bowl. Line a large baking tray with parchment paper. Dip the stuffed eggplant cutlets in the eggs, drain them and arrange them side by side on the tray. Add a drizzle of extra virgin olive oil on top
Bake the Melanzane alla pullastiello in a preheated oven at 375°F in static mode for 25 minutes or until golden brown.
If you prefer frying: dip the eggplants first in the eggs and then in hot seed oil. Let them brown on all sides and then drain them on kitchen paper
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are leftover eggplants, store them in a container in the fridge for 1-2 days. You just need to reheat them for a few minutes in the oven or microwave.
Don’t miss the recipe for Eggplant Cutlets with tomato and mozzarella
