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Grilled Ham and Cheese Stuffed Eggplant
Grilled Ham and Cheese Stuffed Eggplant

Before you jump to Grilled Ham and Cheese Stuffed Eggplant recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got benefit from reading it, now let’s go back to grilled ham and cheese stuffed eggplant recipe. You can have grilled ham and cheese stuffed eggplant using 13 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Grilled Ham and Cheese Stuffed Eggplant:
  1. You need 1 eggplant, peeled and cut in half
  2. Use 1 tablespoon butter, melted
  3. Get 2 tablespoon olive oil, I used chili infused
  4. Get 3 cloves garlic, minced
  5. Get 1 tablespoon fresh lemon juice
  6. Use 3 cherry tomatoes, chopped
  7. Provide 1/4 teaspoon italian seasoning blend
  8. You need 1/4 teaspoon red pepper flakes
  9. Use 2 tablespoons fresh graded romano cheese
  10. You need to taste salt and pepper
  11. Take 4 slices thin deli black Forrest Ham
  12. Use 3 slices provalone cheese
  13. You need to taste Garnish fresh chopped basil, chives and parsley and fresh cherry or grape tomatoes
Steps to make Grilled Ham and Cheese Stuffed Eggplant:
  1. Preheat the oven to 400. Line a baking sheet with foil. Spray foil with non stick spray
  2. Peel and cut eggplant in half
  3. Combine all remaining ingredients except ham and provalone cheese and garnish in abowl
  4. Brush eggplant with oil mixture
  5. Place on prepared pan and roast until tender when a knife is inserted in it. Cool to room temperature
  6. Add slices of ham to 1 eggplant ant slice
  7. Top ham with cheese
  8. Add remaining ham to cover cheese
  9. Place eggplant slices together to sandwich in the ham and cheese between them
  10. Skewer closed and brush with more oil mixture. This can be prepared in advance up to this point. Cover and refrigerate to keep.
  11. Place on hot grill turning until chared slightly and cheese is just starting to melt. Slice and serve garnished with fresh basil, chives, tomatoes and parsley

If the stuffed eggplants are cold, you may need to cook them an extra five minutes. You can assemble and refrigerate the eggplant halves up to a day in advance, then bake just before serving. Heat the grill (or stovetop grill pan) to high heat. Whisk together the olive oil and vinegar and lightly dunk the eggplant slices so each is moist with the oil. In the last couple minutes of cooking, sprinkle each eggplant slice with a few crumbles of goat cheese and cook so that the cheese begins to soften.

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