Eggplant Hasselback
Delight in the elegance of eggplant hasselback, where tender, earthy eggplant is sliced and stuffed with a medley of delectable ingredients. This unique creation is a feast for both the eyes and the palate.
Tasty Team
94% would make again
Ingredients
for 2 servings
- 1 eggplant
- 1 cup marinara sauce (260 g)
- tomato, sliced
- fresh basil
- mozzarella cheese, sliced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic, minced
- olive oil
- ¼ cup panko breadcrumbs (10 g)
- 2 tablespoons grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Nutrition Info
- Calories 305
- Fat 15g
- Carbs 38g
- Fiber 8g
- Sugar 12g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375°F (190°C).
- Cut eggplant lengthwise, keeping it connected at the stem.
- In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce.
- Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
- In a small bowl, combine panko, cheese, salt, and pepper.
- Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
- Cut into your desired size pieces.
- Enjoy!
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