Tasty simple baked eggplant ideal as a main course but also as a complete dish for the whole family. It could be a kind of quick parmigiana but in this case the eggplants are not fried but must be baked and then stuffed and then baked again. It might seem like a long recipe and instead on the contrary in 30 minutes you bring them to the table. In addition to eggplant you can safely use zucchini for this dish and you will see you will have many ideas in a short time to make during the week! The crust on the surface that has this recipe with eggplant conquers young and old and if you want it thicker add an extra sprinkling of Parmesan cheese. You will see Baked Eggplant made this way will surprise you in taste and convenience!
Ingredients :
- 2 large eggplants (aubergines)
- 80g (3 oz) cooked ham, sliced
- 300ml (1¼ cups) tomato puree
- Salt and dried oregano, to taste
- Extra virgin olive oil, as needed
- 250g (9 oz) provola or provolone cheese, sliced
- Grated Parmesan cheese, to taste
How to make Simple Baked Eggplant:
- Let’s take the eggplants and clean them, dry them and cut them into slices that are not too thin, lay them du an oiled baking dish and brush them with a little evo oil.
- Let’s bake them for 20 minutes. Let’s take them out of the oven and then stuff the slices two by two, overlapping them with tomato sauce seasoned with oregano, salt and a drizzle of oil, sliced provolone and cooked ham.
- On the surface we put a drizzle of tomato sauce and more grated provola, add a sprinkling of Parmesan cheese, a drizzle of oil and bake at 200°C (390°F) ventilated for 15 minutes.
- Once a golden crust has formed let’s take them out of the oven and serve them after letting them cool 5 minutes! You will see you are going to love these Oven Baked Eggplant!
Bon Appetit!
