Eggplant Tacos are a fun idea to serve eggplants in a different, original way with a tasty filling. It’s a really simple and quick recipe: the eggplant slices are first baked (so they are not fried), then stuffed with ham and cheese, folded into taco shapes, and then re-baked to allow the cheese to melt and make the eggplant tacos even crunchier.
Previously, we had already proposed the stuffed eggplant half-moons, another way to call these tasty eggplant tacos or turnovers. Since we loved this recipe so much, we’ve decided to bring it to you in a renewed version because it is so easy and quick and with just 5 ingredients that you really can’t not try it!
There’s no need to coat the eggplants with flour and eggs and fry them. In fact, to make delicious eggplant tacos, just brush them with oil and dip them in breadcrumbs. Also, instead of frying them, we bake them. This way, the eggplants will be lighter, and cooking is much simpler too! Furthermore, for the filling, you can choose the ingredients you prefer: we use cooked ham and provolone, but there are many variations, so we can prepare new and delicious eggplant tacos every time!
Now all that’s left is for you to read the recipe for Eggplant Tacos. Try them and let us know what you think!
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Discover also:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 128.17 (Kcal)
- Carbohydrates 5.61 (g) of which sugars 1.19 (g)
- Proteins 5.75 (g)
- Fat 9.50 (g) of which saturated 3.13 (g)of which unsaturated 1.60 (g)
- Fibers 0.92 (g)
- Sodium 438.21 (mg)
Indicative values for a portion of 50 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 Making Eggplant Tacos with Ham and Cheese
- 1 black oval eggplant
- 3.5 oz cooked ham
- 3.5 oz provolone cheese
- extra virgin olive oil
- breadcrumbs
- salt
Tools for Making Eggplant Tacos
- 1 Cutting Board
- 1 Knife
- 1 Brush
- 1 Small Bowl
- 1 Baking Sheet
- 1 Oven
Steps for Making Eggplant Tacos
To prepare the Eggplant Tacos, first wash the eggplant, trim it, and slice it into slices about 0.4 inches thick.
Brush each eggplant slice with olive oil.
Coat them with breadcrumbs to fully cover them.
Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 392°F for 15 minutes, turning halfway through.
At this point, remove the eggplants from the oven and stuff each one with a slice of ham and a slice of provolone or any other cheese of your choice.
Fold each eggplant slice over itself to form real eggplant tacos.
Drizzle them with a little oil and bake again for 5-10 minutes at 392°F or until the cheese is melted.
Serve them hot.
Simo and Cicci’s Tips
You can store the eggplant tacos in the fridge, tightly closed in an airtight container, for up to 2 days.
For the filling, you can choose from many types of ingredients, for example, replace the cooked ham with mortadella, speck, salami, bresaola, or even smoked salmon or smoked tuna.
You can also use different types of cheese besides provolone, like emmental, fontina, Asiago, mozzarella, cheddar, etc.; or you can enrich the filling with tomato sauce or basil pesto.
For completely gluten-free tacos, just use gluten-free breadcrumbs.
