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Stuffed Italian Eggplant Boats

Name: Stuffed Italian Eggplant Boats
Prep time: 600 s
Cook time: 2400 s
Total time: 3120 s
Yield: 4
Ingredients: 2 Units Eggplant raw; 3 tablespoons Oil olive salad or cooking; 5 grams Salt table; 1 Unit Tomatoes red ripe raw year round average; 1 cup Cheese mozzarella low moisture part-skim; 4 tablespoons Cheese parmesan grated; 3 ounces Pork cured ham with natural juices slice bone-in separable lean and fat unheated; 1 Unit Garlic raw; 1 teaspoon Spices oregano dried; 1/2 teaspoon Spices pepper white; 1 tablespoon Basil fresh

52'

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Not included in this recipe

Treenut

Soy

Peanuts

Gluten

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Soy-Free

Ingredients

Servings

- 4 Portions +

Eggplant, raw

2 Units Eggplant, raw

Oil, olive, salad or cooking

3 tablespoons Oil, olive, salad or cooking

Salt, table

5 grams Salt, table

Tomatoes, red, ripe, raw, year round average

1 Unit Tomatoes, red, ripe, raw, year round average

Cheese, mozzarella, low moisture, part-skim

1 cup Cheese, mozzarella, low moisture, part-skim

Cheese, parmesan, grated

4 tablespoons Cheese, parmesan, grated

Pork, cured, ham with natural juices, slice, bone-in, separable lean and fat, unheated

3 ounces Pork, cured, ham with natural juices, slice, bone-in, separable lean and fat, unheated

Garlic, raw

1 Unit Garlic, raw

Spices, oregano, dried

1 teaspoon Spices, oregano, dried

Spices, pepper, white

1/2 teaspoon Spices, pepper, white

Basil, fresh

1 tablespoon Basil, fresh

Stuffed Italian Eggplant Boats

Nutri value

Go to instructions

Instructions

4 Steps

52'

Total

10'

Preparation

40'

Cooking

Waiting

Step by step

1 of 4

30'

Step 1

Pre-heat oven to 350F (180C). Drizzle a large baking dish with 1 tablespoon of olive oil.
Cut the rinsed and dried eggplant in half lengthwise, remove most of the pulp, leaving ¼ inch surrounding the skin. Chop half the pulp (without seeds) to make 1 cup (80 grams) set aside. Place the hollowed out eggplant in the prepared baking dish. Sprinkle with salt and drizzle with 1 tablespoon of olive oil. Bake for approximately 25-30 minutes or until tender. Remove and let cool to warm.

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2 of 4

10'

Step 2

While the eggplant is cooling, in a large bowl mix together the eggplant pulp, the chop seeded tomato, 1 cup shredded cheese, 2 tablespoons parmesan cheese, cubed prosciutto, garlic, oregano, pepper and chopped basil leaves.

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3 of 4

10'

Step 3

Fill the cooled eggplant with the mixture, drizzle with 1 tablespoon of olive oil and bake for 20 minutes. Sprinkle 2 eggplants with 2 tablespoon of shredded cheese and the other 2 with 2 tablespoons of parmesan cheese, bake until melted about 2 minutes.

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