Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 large eggplant (s)
- salt
- 0.5 ½ cup olive oil
- 2 onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- 100 g ham, raw, cut into small cubes
- 1 small Can (s) tomato (s), peeled
- 0.5 ½ cup breadcrumbs
- 1 bunch parsley, finely chopped
- 0.5 teaspoon ½ salt
- pepper
- 1 cup parmesan cheese, grated
Print Recipe
Pin Recipe Instructions
- Halve the eggplants and blanch them in salted water for 10 minutes. Remove and drain well.
- Heat the olive oil in a saucepan over medium heat. Add the onions and garlic, cooking for 3-4 minutes until translucent. Add the ham and cook for 1 minute. Pass the tomatoes through a sieve into the pan and simmer for 8-10 minutes until the sauce thickens. Remove from heat and stir in the breadcrumbs.
- Mix the parsley into the mixture and season with salt and pepper.
- Spoon the mixture into the eggplant halves, sprinkle the parmesan cheese on top, and bake at 190°C (375°F) for 20 minutes until the cheese is golden and the filling is heated through.
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