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Stuffed Eggplant with Mozzarella and Prosciutto

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
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Nadia Galinova
Translated by
Nadia Galinova
Stuffed Eggplant with Mozzarella and Prosciutto
Image: Ivana Krasteva-Pieroni
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Preparation
25 min.
Cooking
35 min.
Тotal
60 min.
Servings
4
"There is absolutely nothing more we would add to these stuffed eggplants - prepared this way, they are just perfect"

Ingredients

  • eggplants - 2 pcs. (medium - sized)
  • mozzarella - 4.4 oz (125 g)
  • prosciutto - 5 pcs. (thinly sliced)
  • tomatoes - 2 pcs.
  • tomatoes - 0.9 lb (400 g) ground/canned
  • basil - 4 fresh leaves
  • garlic - 2 cloves
  • olive oil
  • for the butter crumbs
  • breadcrumbs - 7 oz (200 g)
  • olive oil - about 2/5 cup (100 ml)
  • parsley - 1 bunch
  • garlic - 1 clove
  • salt
measures

How to make

Wash the eggplants and cut them in half. With a sharp knife, make 3 vertical slits on each half.

Add salt and leave them to release their bitter juice (for 30 minutes). Place a piece of mozzarella, a piece of ham and a piece of tomato in the slits.

Pour the breadcrumbs into a bowl. Add the chopped parsley, crushed garlic clove, salt and olive oil.

Stir, until the breadcrumbs are well moistened.

Pour 0.9 lb (400 g) of the ground tomatoes into a baking pan. Season with crushed garlic cloves, basil, salt and olive oil.

Place the eggplant halves on the tomato sauce and cover the filling with the breadcrumbs.

Bake the stuffed eggplants at 390°F (200°C) in a preheated oven for about 35 minutes.

In a large serving dish pour a few spoonfuls of the sauce and some of the eggplants.

Serve the stuffed eggplants with mozzarella and prosciutto warm.

Enjoy!

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