If you’re looking for a different way to cook eggplants, the Eggplant Gateau with Ham and Mozzarella is a tasty recipe you can use as both an appetizer and a main dish. It’s essentially a variation of the classic potato gateau, where eggplants take center stage. These will be cooked whole and with the skin in the microwave or traditional oven, then only the pulp is used, much like in babaganoush, in melitzanosalata, and other similar preparations. Once cooked, the eggplant gateau will have a crispy crust on the surface, thanks to breadcrumbs, and a soft, flavorful, and cheesy center… a delight to enjoy hot or at room temperature. Try this recipe and let yourself be captivated by Mediterranean flavors. The eggplant gateau will quickly become one of your favorite dishes!
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Difficulty: Very Easy
Cost: Very Inexpensive
Rest time: 15 Minutes
Preparation time: 45 Minutes
Portions: 4 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

316.00 Kcal

calories per serving

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Energy 316.00 (Kcal)
Carbohydrates 28.73 (g) of which sugars 9.33 (g)
Proteins 18.89 (g)
Fat 14.89 (g) of which saturated 7.85 (g)of which unsaturated 5.33 (g)
Fibers 7.94 (g)
Sodium 566.47 (mg)

Indicative values for a portion of 200 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 an Eggplant Gateau of 8 inches diameter

If you are celiac, make sure to use gluten-free breadcrumbs and check that the cooked ham is labeled “gluten-free” as well.

2.2 lbs oval black eggplants
1 egg
1/4 cup Parmigiano Reggiano DOP (grated)
1/2 cup breadcrumbs (+ as needed for the surface; gluten-free for me)
2 oz cooked ham
5 oz mozzarella
1 pinch salt
1 drizzle extra virgin olive oil
A few leaves basil
A few leaves mint
1 pinch oregano
to taste pepper
1 clove garlic (optional)

Tools

1 Microwave
1 Strainer
1 Blender large
1 Garlic Press optional
1 Bowl
1 Baking Pan 8 inches in diameter
Parchment Paper

How to Prepare Eggplant Gateau with Ham and Mozzarella

To prepare the eggplant gateau, start by washing and drying the eggplants. Prick them here and there with a fork to allow steam to escape during cooking (1). If you have a microwave, you can cook them in a few minutes following the directions found here. If you don’t have one, place them on a baking sheet lined with parchment paper and bake them in the oven at 400°F (convection) for about 45 minutes, turning them halfway through cooking. Once they are soft, remove the stalk and peel them with the help of a knife (2). Cut the pulp into pieces (3).
Put it a little at a time in a strainer and press it well with the back of a spoon to remove excess water (4). This way, you won’t need to add much breadcrumbs to give consistency to the dough. Transfer the pulp to a blender and add basil, mint, oregano, a good pinch of salt, and a grind of pepper (5). Also add, if you like, a clove of garlic crushed with the garlic press (6).
Blend thoroughly until you obtain a homogeneous mixture (7). Keep in mind that eggplants tend to stick to the blender cup, so occasionally it may be useful to briefly mix everything with a spoon and then continue blending. Transfer the mixture to a bowl and add an egg (8). Mix it carefully using a spoon, then also add Parmesan and breadcrumbs (9).
Mix well until you obtain a homogeneous and somewhat consistent mixture (10). Cut the mozzarella and cooked ham into cubes and add them to the mixture (11). Stir to distribute them evenly (12).
Line a baking pan 8 inches in diameter with parchment paper. If you want to use a pan of different dimensions, this guide will help you recalculate the proportions based on the size of the baking dish. Pour the mixture in and level it well with the back of a spoon (13). Finish with a little breadcrumbs and a drizzle of oil (14). Bake the eggplant gateau in the preheated oven at 350°F (static) for about 45 minutes, until it’s golden on top (15).
Take it out of the oven and let it rest for about 15 minutes before slicing, otherwise, if it’s too hot, you won’t be able to cut regular slices. Serve the eggplant gateau with ham and mozzarella hot or at room temperature.