Grilled Ham and Cheese Stuffed Eggplant

Name: Grilled Ham and Cheese Stuffed Eggplant
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 eggplant, peeled and cut in half; 1 tablespoon butter, melted; 2 tablespoon olive oil, I used chili infused; 3 cloves garlic, minced; 1 tablespoon fresh lemon juice; 3 cherry tomatoes, chopped; 1/4 teaspoon italian seasoning blend; 1/4 teaspoon red pepper flakes; 2 tablespoons fresh graded romano cheese; to taste salt and pepper; 4 slices thin deli black Forrest Ham; 3 slices provalone cheese; to taste Garnish fresh chopped basil, chives and parsley and fresh cherry or grape tomatoes

fenway @Fenway

Here I have stuffed a precooked eggplant with ham and and cheese. It's brushed with a flavorful oil for a great grilled finished eggplant with tender slices with a center of ham and melting cheese. It makes a great side dish, appetizer or light entree.

Saved

Ingredients

15 mins

4 servings

1eggplant, peeled and cut in half
1 tablespoonbutter, melted
2 tablespoonolive oil, I used chili infused
3 clovesgarlic, minced
1 tablespoonfresh lemon juice
3cherry tomatoes, chopped
1/4 teaspoonitalian seasoning blend
1/4 teaspoonred pepper flakes
2 tablespoonsfresh graded romano cheese
to tastesalt and pepper
4 slicesthin deli black Forrest Ham
3 slicesprovalone cheese
to tasteGarnish fresh chopped basil, chives and parsley and fresh cherry or grape tomatoes

Saved

Steps

15 mins

1

Preheat the oven to 400. Line a baking sheet with foil. Spray foil with non stick spray
2

Peel and cut eggplant in half
3

Combine all remaining ingredients except ham and provalone cheese and garnish in abowl
4

Brush eggplant with oil mixture
5

Place on prepared pan and roast until tender when a knife is inserted in it. Cool to room temperature
6

Add slices of ham to 1 eggplant ant slice
7

Top ham with cheese
8

Add remaining ham to cover cheese
9

Place eggplant slices together to sandwich in the ham and cheese between them
10

Skewer closed and brush with more oil mixture. This can be prepared in advance up to this point. Cover and refrigerate to keep.
11

Place on hot grill turning until chared slightly and cheese is just starting to melt. Slice and serve garnished with fresh basil, chives, tomatoes and parsley

Saved

Cooksnaps

Saved

fenway @Fenway

on August 20, 2016 16:01

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.