A dish that can be a main course, a side dish, or a delicious hot appetizer: cheesy eggplant pockets that I made today to comfort myself from this coronavirus immobility!
It’s a simple and very tasty dish that can be prepared in 30 minutes total, and you can vary it by adding some spices or even a different type of cheese as long as it melts!
Eggplants aren’t in season, but today they were in clear view at the shop on Via Arno, looking so shiny and firm that I couldn’t resist!
I also suggest other recipes with eggplants such as:
SPAGHETTI WITH EGGPLANTS, CHERRY TOMATOES, AND CAPERS
PERLINE EGGPLANTS IN PAN
COLD FUSILLI WITH EGGPLANT CAVIAR
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications or sounds, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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CHEESY EGGPLANT POCKETS
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: as you like
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for CHEESY EGGPLANT POCKETS
- 2 Round Eggplants
- to taste Breadcrumbs
- to taste Grana Padano DOP (grated)
- to taste Provola (1 whole, sliced)
- to taste Cooked Ham (about 5 oz)
- to taste Extra Virgin Olive Oil
- to taste Salt
Tools for CHEESY EGGPLANT POCKETS
#adv
- Knives
- Baking Pans
- Brushes
FOR THE PREPARATION OF CHEESY EGGPLANT POCKETS
To prepare the cheesy eggplant pockets first wash the vegetables, trim them, and slice them about 1/2 inch thick diagonally.
Brush the eggplant slices on both sides with extra virgin olive oil and coat them thoroughly with a mix of Grana and breadcrumbs, pressing a little to ensure the coating sticks to the vegetables.
Arrange the breaded slices on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F, for about 20-25 minutes until they soften and are easier to fold and fill.
While the eggplants are browning and softening, slice the provola or the melting cheese you have chosen and cut each slice of ham in half.
Once the slices of eggplant are cooked, remove the baking sheet and fill them with cheese and cooked ham, pressing them well or closing them with a toothpick.
Sprinkle the cheesy eggplant pockets with more grated cheese, adjust the salt, and bake again for another 5-6 minutes at most, or until the cheese melts and everything is well gratinated.
Serve immediately (remove the toothpick if used) and enjoy this very appetizing and easy dish: the cheesy eggplant pockets.
Enjoy your meal!
Annalisa
