Trio of Mediterranean Stuffed Eggplant Appetizers
"Experience a decadent trifecta of flavors and textures with these three distinct Mediterranean-inspired stuffed eggplant masterpieces."
Instructions
Prepare the eggplant base: Sprinkle the halved eggplants with salt and let rest for 10 minutes to draw out bitterness. Pat dry.
Heat olive oil in a wide pan and fry the eggplant halves until softened and lightly golden. Set aside on paper towels.
Creamy Cheese Eggplant: Combine the white sauce, Gruyère, and 150 g ham or salami. Spoon over eggplant halves, sprinkle with Parmesan, and bake at 350°F (175°C) until melted and bubbly. Finish with parsley and tomato slices.
Baked Tomato & Ham Eggplant: Mix 250 g ham or salami with chopped tomatoes, grated cheese, and mushrooms. Fill eggplant halves, arrange in a greased baking dish, and bake at 350°F (175°C) for 20–30 minutes until tender and golden.
Mushroom & Bread Eggplant: Melt butter over low heat and gently sauté garlic. Add mushrooms and cook until fragrant. Stir in broth, crumbled bread, seasoning, and most of the parsley to form a moist stuffing.
Fill eggplant halves with the mushroom mixture, lightly pan-fry if desired, coat with dry bread crumbs, and bake until crisp and golden.
Serve all three variations warm, garnished with remaining parsley and fresh tomato slices.