Stuffed Italian Eggplant Boats

Name: Stuffed Italian Eggplant Boats
Prep time: 10 s
Cook time: 40 s
Total time: 52 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

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52'

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Not included in this recipe

Treenut

Soy

Peanuts

Gluten

Fish

Egg

Crustaceans

Servings

- 4 +

2 Units Eggplant, raw

Eggplant, raw

3 tablespoons Oil, olive, salad or cooking

Oil, olive, salad or cooking

5 grams Salt, table

Salt, table

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

Tomatoes, red, ripe, raw, year round average

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

Cheese, mozzarella, low moisture, part-skim

4 tablespoons Cheese, parmesan, grated

Cheese, parmesan, grated

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

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

1 Unit Garlic, raw

Garlic, raw

1 teaspoon Spices, oregano, dried

Spices, oregano, dried

1/2 teaspoon Spices, pepper, white

Spices, pepper, white

1 tablespoon Basil, fresh

Basil, fresh

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Instructions

Step by step

1 of 4

30'

Step 1

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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.

2 of 4

10'

Step 2

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3 of 4

10'

Step 3

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