Description
Delight your taste buds with this Hasselback Eggplant recipe that is bursting with flavor and creativity. A perfect blend of savory marinara sauce, gooey cheese, and aromatic herbs, all nestled within perfectly cooked eggplants.
Ingredients
Eggplants:
- 2 medium eggplants
Seasoning:
- 2 tablespoons olive oil, plus more for greasing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 cup mozzarella cheese, shredded
Instructions
- Preheat Oven: Preheat the oven to 375°F and grease a baking dish with olive oil.
- Prepare Eggplants: Wash and dry the eggplants, then make slits without cutting through. Brush with olive oil, season with salt and pepper.
- Fill Eggplants: Fill slits with marinara sauce and garlic. Fan out in the baking dish.
- Add Cheese Mixture: Combine Parmesan, basil, and oregano. Stuff into slits.
- Bake: Bake for 25 minutes, then add mozzarella cheese. Bake until cheese is melted and eggplants are cooked through.
- Serve: Let cool slightly, then garnish with basil before serving.
Notes
- Experiment with different fillings like pesto or nuts for added texture and flavor.
- Ensure the slits are deep enough for flavor infusion but not too deep to keep the eggplants intact.
- Drizzle with balsamic reduction for a richer taste experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 eggplant half
- Calories: 280
- Sugar: 9g
- Sodium: 840mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 25mg
