Baked Eggplants with Ham and Cheese, a simple and delicious recipe that everyone loves, young and old. A dish that smells like summer and is prepared in a few steps, perfect when we crave something tasty but not too demanding.
I often make them when I have eggplants to use up and want to serve a complete dish, which can be served as a second course or even as a main course, perhaps accompanied by a fresh salad. I recommend trying them just out of the oven but also cold, when the heat becomes more intense.
If you like eggplants, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 medium eggplants
- 3.5 oz cooked ham
- 3.5 oz edam cheese
- 1 medium egg (or two small ones)
- 1 small onion
- 2.8 oz parmesan cheese
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking dish
- 1 Cutting board
- 1 Knife
Preparation
1. Wash the eggplants, trim them, and cut them in half lengthwise. With a knife, gently scoop out the inner pulp, leaving a border of about 0.4 inches. Set aside the pulp.
2. Chop the eggplant pulp into cubes and place it in a large bowl. Add the finely chopped onion, diced cooked ham, and small cubed edam cheese. Finally, add the grated parmesan cheese, the egg, and mix all the ingredients well.
3. Place the eggplant boats on a non-stick baking dish or lined with parchment paper, lightly salt them, and drizzle with a little extra virgin olive oil. Fill them generously with the mixture. Another drizzle of oil and bake in a preheated oven at 356°F for about 40 minutes, or until they are golden brown and crispy on top.
Serve our Baked Eggplants with Ham and Cheese, very hot for a cheesy result or cold to enjoy if the temperature is very high.
Tips, Variations, and Storage
To make them crunchier, we can add breadcrumbs on top.
If you like a bolder taste, use smoked cheese or provolone instead of edam.
Also delicious cold or reheated the next day: the flavor will be even more intense.
We can make a vegetarian version by replacing the cooked ham with grilled zucchini cubes or sautéed mushrooms.
Also very tasty stuffed with sautéed minced meat.
Baked eggplants can be stored for 2 days in the refrigerator, but in an airtight container.
They can be reheated in the oven, in a pan, and even better in the microwave.
Suitable for freezing, but remember to thaw in the refrigerator and never at room temperature.
Suitable for freezing, but remember to thaw in the refrigerator and never at room temperature.
FAQ (Frequently Asked Questions)
Can I use round eggplants?
Yes, both large and small ones work well.
Can the filling be prepared in advance?
Sure, we can prepare it in the morning or the night before and store it in the fridge covered.
Should the eggplants be peeled?
No, the peel helps maintain the shape during cooking. However, if you don’t like it, you can remove it after cooking.
