Full of flavors and aromas, the napolitana-style eggplants are a delight for the palate. Aromatic herbs, ham, and cheese blend into a perfect combination within this versatile vegetable. A comforting and flavorful dish to enjoy on any occasion.
Once the eggplants are nearly cooked in their pulp but still firm on the outside, the pulp is scooped out and chopped, then mixed with cooked ham, julienned basil, and mozzarella cheese.
The next step is to fill the eggplants with this mixture, seasoning them with salt, pepper, and oregano, then baking them until the cheese melts.
An additional option is to serve over tomato slices, sprinkled with basil leaves and fresh oregano, or add quartered tomatoes to emphasize the contrast of colors and flavors.
Eggplants Stuffed a la Napolitana
Ingredients
3 White eggplants
Oil
100 grams of Chopped cooked ham
Julienned fresh basil leaves
200 grams of Mozzarella cheese
Salt, pepper, and oregano
Preparation
Step 1 : If the eggplants are large, cut them lengthwise in half; if small, remove a top cap.
Step 2 : Then, place them on a baking sheet, drizzle with oil, and cover with aluminum foil to bake until nearly cooked in their pulp but still firm on the outside.
Step 3 : Next, scoop out and chop the pulp, reserving the hollowed eggplants.
Step 4 : In a bowl, combine the scooped pulp with cooked ham, julienned basil, and mozzarella cheese.
Step 5 : Season to taste with salt and pepper and mix well.
Step 6 : Then, fill the eggplants with this mixture, seasoning with salt, pepper, and oregano.
Step 7 : Drizzle with a little oil and bake in a preheated oven at moderate to high temperature until the cheese melts.
Step 8 : An additional option is to serve this delicious dish over tomato slices, sprinkled with basil leaves and fresh oregano, or even add quartered tomatoes to highlight the contrast of colors and flavors.
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