0 from 9 votes
Stuffed Italian Eggplant Boats
This Stuffed Eggplant is an easy delicious summer recipe. Eggplants are filled with tomato, cheese, and prosciutto filling and baked for a light main dish or side dish.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 366 kcal
Course:
Side Dish , Main Course
Cuisine:
Italian
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil (divided)
- 1-2 pinches salt
- 1 medium tomato (firm but ripe) chopped and seeded
- 1 cup + 2 tablespoons firm mozzarella (or provolone, gruyere or fontina) shredded (divided) (112.5 total grams)
- 4 tablespoons freshly grated Parmesan cheese (divided)
- 3½ ounces prosciutto crudo cubed
- 1-2 cloves garlic minced
- 1 teaspoon oregano
- 1-2 dashes pepper
- 5-6 fresh basil leaves
Instructions
- 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.
- 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.
- 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. Serve immediately. Enjoy!
Cup of Yum
Notes
- If you want to make vegetarian stuffed eggplant, just omit the prosciutto or substitute the same amount of cooked mushrooms.
- If you can’t find cubed prosciutto, you can use pancetta or even cooked and crumbled bacon. Or, if you have leftover cooked ground sausage, you could add that.
- Yes, you can eat the skin and it’s very nutritious!
- No, for this stuffed eggplant recipe you don’t need to soak them first.
- Store any leftovers in an airtight container in the fridge it will keep for up to 3-4 days. Reheat in a low oven or microwave. You can also freeze the baked and completely cooled stuffed eggplant. Freeze in a freezer safe container, they will keep for up to a month in the freezer. Thaw then re-heat in a low oven or microwave.
Nutrition Information
Calories
366kcal
(18%)
Carbohydrates
17g
(6%)
Protein
14g
(28%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.03g
Cholesterol
42mg
(14%)
Sodium
523mg
(22%)
Potassium
687mg
(20%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
583IU
(12%)
Vitamin C
10mg
(11%)
Calcium
237mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 42mg | 14% |
| Sodium | 523mg | 22% |
| Potassium | 687mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 237mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.