Eggplant Tacos

Name: Eggplant Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Eggplant 1 lb; Prosciutto cotto 3.5 oz; Mozzarella cheese 3 oz; Tomato purée 0.67 cup; Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Breadcrumbs ¾ cup; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz; Peanut seed oil to taste; Basil to taste

it de es fr br

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Eggplant tacos, huh? They are a super fun twist on the classic Mexican taco, with a little Italian flair. Really tasty. Instead of tortillas, these eggplant tacos use slices of tender fried eggplant. Yeah, they're folded in half and stuffed with melty mozzarella, salty prosciutto, and some rich tomato sauce. You get that gooey cheese pull, plus a bit of crispy on the edges. Honestly, it feels hearty but still light. Great for taco night—or a party. No question.

Thing is, people all over Italy, from Naples to Sicily, come up with different spins on eggplant dishes—this one just looks like tacos and tastes like it’s straight from an Italian trattoria. Whether you call them vegetarian tacos or just a new way to eat eggplant, they really get everyone talking. And look, it's all about keeping it easy and crowd-friendly.

In Italian kitchens, you’ll see folks serving these vegan tacos as appetizers at gatherings. And you know what? They work as a snack or a side. Or, make a big batch and it is the main dish. The combo of eggplant, tomato, and mozzarella is a hit with kids and grown-ups. There's just something about that warm, stretchy cheese—so so pleasing. Plus, they fit into all sorts of diets; swap the prosciutto for more veggies and boom—plant-based tacos for everyone.

And listen, if you want to shake things up, try grilled or roasted versions using those same eggplant slices. Or add a bit of spice to turn them into spicy eggplant tacos—for an extra kick. And these golden half-moons? Seriously, they disappear fast. Especially when folks spot that cheesy filling. However you serve them, these tacos really show how Italian and Mexican flavors can blend into one seriously good snack. They’re a perfect example of culinary creativity—two worlds on one plate. For real. Can't go wrong.

INGREDIENTS

For 8 tacos: Eggplant 1 lb (470 g); Prosciutto cotto 3.5 oz (100 g); Mozzarella cheese 3 oz (80 g)

For the sauce: Tomato purée 0.67 cup (150 g); Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

For frying and breading: Breadcrumbs ¾ cup (100 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate); Peanut seed oil to taste

For garnishing: Basil to taste

Preparation

How to prepare Eggplant Tacos

To prepare the eggplant tacos, first trim the eggplant and cut it into slices about 0.4 inches thick 1. Heat the seed oil to a temperature of 340°F-350°F, immerse 2-3 eggplant slices at a time 2 and fry until golden 3. Drain on paper towels and set aside.

Now prepare the sauce: in a small saucepan, heat a drizzle of oil with a clove of garlic 4, then pour in the tomato puree 5 and salt 6.

Add a few basil leaves for fragrance 7, stir and cook over medium-low heat for 5-10 minutes 8. Meanwhile, slice the mozzarella, then prepare the breading by combining breadcrumbs and Parmesan in a baking dish 9.

Mix to combine everything 10, then coat the fried eggplants in the mixture, ensuring both sides are covered 11. Place the eggplants on a baking sheet lined with parchment paper and distribute a teaspoon of tomato sauce on top 12.

Add a slice of ham 13 and a slice of mozzarella 14. Fold the eggplant in half and secure it with a toothpick 15.

Continue in this way to fill all the eggplants 16, then bake in the oven at 390°F in grill mode for 5-10 minutes. Remove from the oven, garnish with a basil leaf 17 and serve your eggplant tacos still hot 18!