Updated: Jun 14, 2020
2 eggplant sliced long ways (leaving the skin on) remove both ends olive oil salt & pepper 4 garlic cloves, minced 1 small onion, finely chopped 3 cups ricotta cheese 1 cup Asiago PDO (aged), grated, plus a little extra for topping 1 cup Asiago Fresco, plus a little extra for topping 3/4 cup Speck Alto Adige, sliced thin almost shredded ½ cup Italian parsley, plus a little extra for garnish 2 tbsp breadcrumbs or pork rind crumbs for a low carb option 2 tbsp lemon juice 1 tbsp lemon zest 1 tbsp organic brown sugar
Pre-heat oven to 400 degrees
Cut each eggplant in half lengthwise. Using a paring knife to outline a ½ inch border all around the eggplant. Be sure to not cut through the bottom of the eggplant.
Drizzle each half with olive oil and season with salt & pepper.
Arrange the eggplant halves in a large baking pan and roast until tender and browned on the edges, about 20/25 minutes. Make sure you leave your oven on when you remove the eggplants. While your eggplant is roasting you can start on the filling.
In a large skillet heat 2 tbsp olive oil, once hot add your onions and cook until translucent add the garlic and cook for a minute or two. Add ½ cup of the Speck Alto Adige and cook for 3 to 4 minutes. Remove from heat and set aside.
In a medium mixing bowl add your ricotta cheese, Asiago PDO grated cheese, breadcrumbs or pork rind crumbs, parsley, lemon juice, zest, sugar and salt & pepper and mix well. Add in your onions, garlic and Speck Alto Adige and mix again until all is incorporated. Arrange your eggplant boats and stuff them with as much filling as you can (you will probably have a little extra which can be baked in a smaller dish).
Once stuffed top with Asiago Fresco cheese, Asiago PDO grated cheese, pepper, parsley and some shredded Speck Alto Adige. Bake stuffed eggplants for 10/15 minutes then under your broiler to brown and blister the top, 2/3 minutes.
Serve with your favorite marinara sauce and Enjoy!