Ham And Cheese Stuffed Eggplant
A savory stuffed eggplant dish filled with ham, cheese, and fresh herbs, baked to perfection—ideal for a hearty vegetarian main or a flavorful side.
Ingredients
Instructions
- Trim off the stem end of the eggplants.
- Cut the eggplants in half lengthwise, leaving a 4-inch thick shell; scoop out and reserve the flesh.
- Bring a pan of salted water to a boil; add the eggplant shells.
- Reduce heat and cook for 5 minutes.
- Lift out carefully with a slotted spoon and drain eggplant shells upside down.
- Preheat oven to 350°F (175°C).
- Chop the reserved eggplant flesh.
- Melt butter in a skillet; add chopped onion and sauté for 5 minutes until soft and lightly colored.
- Add chopped eggplant; cook and stir for 5 minutes. Remove from heat and mix in ham, chopped tomato, bread crumbs, chopped parsley, half of the cheese, and season to taste.
- Mix in half of the broth to moisten the filling.
- Arrange the eggplant shells in a single layer in a baking dish.
- Spoon the filling into the shells and sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes, until the cheese has melted and is golden.
Tips & Substitutions
For added flavor, try incorporating spices like garlic powder or smoked paprika into the filling. If you don't have sharp Cheddar cheese, feel free to substitute with mozzarella or Gruyère. You can also use leftover roast chicken instead of ham for a different protein. To enhance the dish, consider serving it with a side of Tomato And Red Onion Salad With Goat Cheese.
Serving Suggestions
Serve the Ham And Cheese Stuffed Eggplant as a main dish alongside a fresh green salad or roasted vegetables for a complete meal. For a heartier option, pair it with Penne Pasta With Artichokes And Sun Dried Tomatoes. This dish also makes a great appetizer when cut into smaller portions.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplant in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven method will keep the cheese crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Ham And Cheese Stuffed Eggplant contains roughly 942 calories, with 27g protein, 43g carbohydrates, and 78g fat. It is an excellent source of iron (184% of the Daily Value), vitamin C (102% of the Daily Value), and potassium (83% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1167mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Absolutely! Simply omit the ham and consider adding more vegetables such as mushrooms, spinach, or bell peppers to the filling. You can also use a plant-based cheese alternative to maintain the cheesy flavor while keeping it vegetarian.
How can I ensure the eggplant is not bitter?
To avoid bitterness, choose young, firm eggplants with smooth skin. Salting the eggplant flesh after scooping it out and letting it sit for about 30 minutes can also draw out excess moisture and bitterness. Rinse and pat dry before using in your filling.
Can I prepare the stuffed eggplant in advance?
Yes, you can prepare the stuffed eggplant ahead of time. Assemble the eggplant shells with the filling, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).