Fan eggplants

I have made fan eggplants many times, especially when I feel like something light and don't want to spend much time cooking. I usually prepare them on weekends or when I find good eggplants at the market. The recipe is quite simple, doesn't require many ingredients, and the combination with mozzarella, tomatoes, and ham seems suitable even for those who are not big fans of eggplants.

Quick info

Total time: about 1 hour and 15 minutes
Preparation time: 15-20 minutes
Baking time: 1 hour
Servings: 2-3
Difficulty: easy
Recipe type: main dish or side, suitable for dinner or lunch

Ingredients

2 eggplants (about 500 g)
1-2 cloves of garlic
125 g mozzarella
ham (to taste, I use about 50-70 g)
3 medium tomatoes
3-4 tablespoons olive oil
basil (fresh or dried)
salt
pepper

Preparation method

1. Wash the eggplants and dry them well. Do not remove the stem; it will look better at the end and helps to maneuver them more easily.
2. Cut each eggplant into slices lengthwise, starting from the opposite side of the stem, without cutting all the way through. The slices should remain attached at the base, like a fan.
3. Sprinkle a little salt over the slices, gently opening the eggplants to let it get between the layers. Leave them for 5-10 minutes, then pat dry with a napkin if needed.
4. Between each eggplant slice, alternately place a slice of tomato, mozzarella, and ham. Do not overcrowd, just enough to hold the ingredients in the middle.
5. Secure the eggplants with toothpicks or tie them with kitchen twine if you want the filling to stay in during baking.
6. In a small bowl, mix the crushed garlic, basil, a little salt, pepper, and olive oil. Spread this mixture over the eggplants using a spoon or brush.
7. Place the stuffed eggplants in a baking dish lined with parchment paper. Cover the dish with aluminum foil or another piece of parchment paper.
8. Bake in a preheated oven at 180-190°C for 45 minutes. After this time, remove the foil and let them bake for another 15 minutes to brown slightly.
9. Remove from the oven, let them sit for a few minutes, and serve to taste. You can add extra salt and pepper if needed.

Why I make this recipe often

The recipe is easy to adapt and doesn't require much actual working time. The ingredients are simple and can be found anytime. I like that the eggplants remain tender, and the mozzarella and tomatoes add freshness. When cooled, they are not as good, so I prefer to make them in small quantities, just enough for one meal.

Tips and variations

Tips

Choose firm, medium-sized eggplants for even cooking.
Toothpicks help a lot, especially if you use more filling.
Don't salt too much at first, as both the ham and mozzarella can be salty.

Substitutes

You can use cheese instead of mozzarella if you don't have anything else on hand.
The ham can be replaced with thin slices of cooked chicken breast or even made meat-free if you prefer a vegetarian option.

Variations

If you have fresh basil, add it just before serving for a more intense flavor.
You can also add thin slices of zucchini or bell pepper between the layers if you want something more colorful.
Instead of olive oil, a mix of oil with a little melted butter can be used for a richer taste.

Serving ideas

I eat them as a main dish with a simple salad or as a side with grilled meat. They are good warm, right after taking them out of the oven.

Frequently asked questions

Can I use larger eggplants?
Yes, but they will need to be cut into thinner slices and may need more time in the oven.

Can I prepare them in advance and bake later?
You can assemble the eggplants 1-2 hours ahead, but I recommend baking them fresh so they don't release too much water.

What kind of ham should I use?
Any thinly sliced ham works, even tenderloin. It should not be too fatty.

Do I need to peel the eggplants?
No, it is not necessary. The skin holds the slices together and helps maintain shape.

Can they be made without meat?
Yes. If you omit the ham, you can add more tomatoes or a little extra cheese.

Nutritional values

Approximately, for one serving (half a stuffed eggplant):
Calories: about 220 kcal
Protein: 9-10 g
Carbohydrates: 9-12 g
Fats: 15-17 g
Values vary depending on the amount of ham and the type of mozzarella used. The recipe is filling but remains quite light.

Storage and reheating

They are best consumed immediately, warm. If there are leftovers, you can keep the eggplants in the fridge for a maximum of 1 day in a covered container. They can be reheated in the oven or microwave, but the texture will not be as good as freshly taken out of the oven. I do not recommend freezing.

 Ingredients: 2 eggplants (500g) 1-2 cloves of garlic mozzarella (125g) ham 3 tomatoes 3-4 tablespoons olive oil basil salt pepper

 Tags:  fan eggplants