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Before you jump to Grilled Ham and Cheese Stuffed Eggplant recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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As you can see, it’s not hard to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to grilled ham and cheese stuffed eggplant recipe. To cook grilled ham and cheese stuffed eggplant you only need 13 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Grilled Ham and Cheese Stuffed Eggplant:

1. Prepare 1 eggplant, peeled and cut in half
2. Prepare 1 tablespoon butter, melted
3. Provide 2 tablespoon olive oil, I used chili infused
4. Provide 3 cloves garlic, minced
5. Take 1 tablespoon fresh lemon juice
6. Get 3 cherry tomatoes, chopped
7. You need 1/4 teaspoon italian seasoning blend
8. Provide 1/4 teaspoon red pepper flakes
9. You need 2 tablespoons fresh graded romano cheese
10. Prepare to taste salt and pepper
11. Get 4 slices thin deli black Forrest Ham
12. Use 3 slices provalone cheese
13. Get 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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