Easiest Way to Prepare Appetizing Grilled Ham and Cheese Stuffed Eggplant

Grilled Ham and Cheese Stuffed Eggplant. 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.

Sauté green pepper, onion, and reserved eggplant pulp in butter in a large skillet until tender. Use bacon and cheddar cheese for a more intense flavor. Fry the eggplant slices, let them cool at room temperature and then fill with ham and cheese. You can have Grilled Ham and Cheese Stuffed Eggplant using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Grilled Ham and Cheese Stuffed Eggplant

1. It's 1 of eggplant, peeled and cut in half.
2. Prepare 1 tablespoon of butter, melted.
3. Prepare 2 tablespoon of olive oil, I used chili infused.
4. You need 3 cloves of garlic, minced.
5. You need 1 tablespoon of fresh lemon juice.
6. It's 3 of cherry tomatoes, chopped.
7. You need 1/4 teaspoon of italian seasoning blend.
8. It's 1/4 teaspoon of red pepper flakes.
9. It's 2 tablespoons of fresh graded romano cheese.
10. It's to taste of salt and pepper.
11. Prepare 4 slices of thin deli black Forrest Ham.
12. Prepare 3 slices of provalone cheese.
13. You need to taste of Garnish fresh chopped basil, chives and parsley and fresh cherry or grape tomatoes.

Stir the ricotta, pecorino, cilantro, ham, egg, salt, and pepper into the eggplant mixture. Fill the eggplant shells with the stuffing. Return the shells to the baking dish. To serve, place eggplant halves on a bed of cooked buttered green beans or spaghetti squash.

Grilled Ham and Cheese Stuffed Eggplant step by step

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.

Or serve the stuffed eggplant on heated marinara sauce with cooked spaghetti. Scoop out the flesh of each. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Fill the boats with the rice or cubed eggplant mixture.