Today we bring to the table these delicious Eggplants Wallets with Mozzarella and Ham, perfect for a thousand occasions!
Have I ever mentioned that I love eggplants?!! Well, yes, after zucchinis, eggplants are never missing in my fridge, and I enjoy preparing them differently every time!
This time I decided to prepare some delicious eggplants wallets stuffed with mozzarella and ham and then baked au gratin.
Soft with a gooey center that’s really hard to resist!! The eggplants wallets are a tasty dish and really easy to prepare. They are perfect as an appetizer, side dish, or second course.
Vegetarians can omit the ham and transform it into a dish to enjoy without any issues!
Don’t like eggplants? You can use a round zucchini to make an equally delicious variant!
Let’s see the ingredients to make these super tasty stuffed eggplant wallets!!
Other easy and delicious eggplant recipes:
Eggplant Pizzas with Mozzarella and Tomato
Oven-baked Eggplant Cutlets Light Recipe
Oven-baked Eggplants Stuffed with Meat, Provolone, and Olives
Eggplant Rolls with Smoked Provolone and Ham
Pan-sautéed Eggplants with Tomato
- Cost: Medium
- Rest time: 30 Minutes
- Portions: about 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 24.7 oz round eggplant (about)
- 5.3 oz ham
- 7 oz mozzarella (about)
- to taste salt
- grated Parmesan (2 tablespoons for the breading + a couple of tablespoons for the surface)
- to taste olive oil
- to taste breadcrumbs
- 1 pinch pepper (only if you like it)
- 1 teaspoon rosemary
Tools
- Frying Pan
- Chopping Board
- Baking Tray
- Bowl
- Grater
Preparation
Making the eggplants wallets is really easy and quick, and the result is so tasty that you’ll make a great impression at the table!
First, wash and slice the eggplant. I bought one large eggplant, it weighed about 730 grams. I preferred the round one so the slices are nice and big!
The slices should not be too thin or they might break after being stuffed.
Cut all the slices, place them in a sieve, salt (each one without overdoing it with the amount of salt), and let them purge for at least 30 minutes.
Ideally, leave them to purge for at least two hours to lose the vegetation liquid that would otherwise make the eggplants bitter.
Some people don’t use this technique and some leave them to purge for less time. Adjust according to your habits and available time
Once purged, rinse the eggplants under water, pat the slices dry with paper towels, and then grill them on a non-stick pan (or griddle) on both sides.
Once grilled, place each slice on a kitchen paper (or a rack) to allow them to dry from the moisture they release after cooking.
At this point, the slices are stuffed and placed in the oven! On a plate, put a couple of tablespoons of breadcrumbs (if it’s not enough, you can add more later).
Take an eggplant slice, lightly brush it with a little oil, and dip it in breadcrumbs (both sides) ensuring it adheres well.
To make the breading even tastier (but it’s not mandatory) I usually add 2 tablespoons of grated Parmesan and a teaspoon of rosemary.
Once all the slices are breaded, place a slice of mozzarella on the lower part of each eggplant slice and a slice of ham on top.
Of course, to prevent mozzarella and ham from spilling out of the eggplant slices, try to cut them to the same size as the eggplants.
Fold the eggplant slices over themselves as if they were wallets and secure with a toothpick (you can also not use them, but this way the slices hold better!)
Place the eggplant wallets side by side on the baking tray lined with parchment paper. Drizzle with a little olive oil and a generous handful of grated Parmesan.
Grill in a preheated static oven at 356°F for about 15-20 minutes.
Once ready, take them out of the oven, and serve immediately. Your eggplant wallets stuffed with mozzarella and ham are ready to win everyone over!
I hope you enjoyed these stuffed eggplants! Come back soon to read new recipes always easy and accessible to everyone!
Recipe and Photos Gabry © – all rights reserved
