Eggplant medallions with ham and cheese, egg-free. A tasty and quick eggplant recipe that even the little ones will enjoy and a budget-friendly dinner saver to put something delicious on the table with little effort. The eggplant medallions with cheese and ham are part of our collection dedicated to Summer eggplant recipes. They are very soft inside with a fragrant and tasty coating that makes them crispy outside; they are a main course that is quick to prepare without frying and they’re addictive, like the fried stuffed eggplant cutlets, but lighter. For this reason I recommend making a few extra — I barely managed to photograph the three you see because they disappeared as soon as they came out of the oven. If you want to make the baked eggplant medallions too, follow me in the kitchen; I’ll explain the recipe in a moment and you’ll see how easy it is! Before you run to the stove, as always I remind you that if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients for making eggplant medallions
- 2 eggplants (large, fresh and firm)
- 7 oz soft stretched-curd cheese (such as caciotta or any stringy cheese you prefer)
- 7 oz cooked ham
- to taste salt
- to taste sunflower seed oil
- 2 oz grated Grana Padano (or Parmesan (about 1/2 cup))
- 1 cup breadcrumbs
Tools
- Baking sheet
- Oven
Preparation of eggplant medallions
Slice the eggplants into rounds. You should have round slices about 1/4 inch thick. Brush the eggplant slices with a little oil on both sides, turn on your oven’s broiler and place them just underneath; cook for about ten minutes and remove—they should brown and soften.
Place a little ham and a little cheese on half of the slices, then cover each disc with another slice,
After forming the pairs, coat them in the mixture of breadcrumbs and grated cheese, press slightly with your hands so it adheres well and compacts.
Bake for ten minutes in a preheated convection oven at 392°F, remove, put a little cheese on each medallion and return briefly to the oven.
Our baked eggplant medallions with ham and cheese are ready to be served, still hot and gooey: you’ll see they are delicious!
Storage and notes
Do not add salt — the breadcrumbs, cheese and ham are already quite salty, so there is no need to add more.
Consume the medallions while still hot. If any are left over, store them in the refrigerator in an airtight container and reheat in the oven or microwave before serving.
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