Today I want to suggest you the recipe for a cheesy and tasty eggplant casserole. It’s a main course or even a one-dish meal that can be prepared in advance when you have some time, to be simply reheated when you have little time. This eggplant casserole with ham and scamorza is really tasty. My family loved it, and it can also be eaten cold if you don’t want to reheat it. The stuffed eggplant roll is also ideal to present during a dinner with friends in the garden. Besides reading this Eggplant Meatloaf recipe, you will find a collection of Eggplant Recipes, with many delicious proposals.
You can also read:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 409.53 (Kcal)
- Carbohydrates 31.01 (g) of which sugars 5.18 (g)
- Proteins 23.62 (g)
- Fat 21.92 (g) of which saturated 4.26 (g)of which unsaturated 3.66 (g)
- Fibers 4.70 (g)
- Sodium 1,039.32 (mg)
Indicative values for a portion of 275 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 the Stuffed Eggplant Roll
- 12.35 oz eggplants
- 12.35 oz potatoes
- 5.29 oz cooked ham
- 5.29 oz scamorza cheese
- to taste salt
- to taste pepper
- 1.41 oz cheese (40)
- 1.41 oz breadcrumbs
- 1 clove garlic
- 1 bunch parsley
- 1 egg
- 0.35 oz breadcrumbs (for parchment paper and topping)
- 0.34 fl oz extra virgin olive oil
What You Need for the Stuffed Eggplant Meatloaf
- 1 Pot Pot
- 1 Bowl Bowl
- 1 Potato Masher
- 1 Loaf Pan
- Parchment Paper
Procedure for the Cheesy Eggplant Casserole
To prepare the cheesy eggplant casserole, the first thing to do is to remove the stem from the vegetables and cut them into cubes.
Put a pot with water on the heat and as soon as it starts boiling, drop in the eggplants, which should cook for a few minutes.
Take them out and put them on a plate. Once cool, squeeze them well with your hands to remove most of the water and put them in a bowl.
Cook the potatoes, peel them, and mash them with the potato masher, collecting them in the bowl as well.
Add the egg, grated cheese, breadcrumbs, salt, pepper, chopped parsley, and garlic pieces if desired.
Mix everything well until the mixture is homogeneous and compact. If the mixture is too soft, add more breadcrumbs until you get a soft consistency, not too dry.
Cut out parchment paper and sprinkle it with breadcrumbs. Roll out the mixture and form a square.
Fill with slices of cooked ham and sliced scamorza cheese, leaving a 3/4 inch border all around without filling.
Roll it up, helping yourself with the parchment paper and squeeze to compact the meatloaf. Unwrap it and sprinkle the surface and sides with breadcrumbs.
Now place the roll inside a loaf pan, press it with your hands to make it adhere to the walls of the pan and add a drizzle of oil.
Bake at 356°F for 20 minutes. Take it out, remove it from the mold, unwrap the paper, and put it in the oven for another 10 minutes, so it can dry out a bit on the sides.
Naturally, times and temperature are indicative. Home ovens are not equipped with precision thermostats, so adjust according to the operation of your oven.
Wait a few minutes before slicing the cheesy eggplant casserole.
Enjoy your meal!
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FAQ (Questions and Answers)
Do the eggplants need to have the skin?
No, if the skin is not appreciated, it can be removed before cooking.
Can I cook the eggplants in the oven
Absolutely yes. Cook them with the skin on and, once cooked, extract the pulp and discard the outer part.
What cheese can I use?
You can use pecorino if you want a stronger flavor, or parmesan or grana if you want a more delicate taste.
