EGGPLANT HASSELBACK RECIPE BY TASTY
Here's what you need: eggplant, marinara sauce, tomato, fresh basil, mozzarella cheese, salt, pepper, garlic, olive oil, panko breadcrumbs, grated parmesan cheese, salt, pepper
Provided by Hitomi Aihara
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : Calories 305 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 7 grams, Sugar 12 grams
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Sheerz ali Sheerz ali
[email protected]I'm not a vegetarian, but I love this dish. It's so flavorful and satisfying.
Austine Kimanthi
[email protected]This recipe is a great way to sneak some vegetables into your kids' diet. They'll never know they're eating eggplant!
AM EXCLUSIVE
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
Alishba
[email protected]This recipe is a great way to use up leftover eggplant. I also added some chopped zucchini to the filling.
Wasswa Hamza
[email protected]I love the combination of flavors in this dish. The eggplant, cheese, and tomatoes are a perfect match.
md muna babu
[email protected]This dish is perfect for a summer cookout. It's light and refreshing.
Allah Deen
[email protected]I'm not a vegetarian, but I love this dish. It's so flavorful and satisfying.
Nika Stevenson
[email protected]This recipe is a great way to sneak some vegetables into your kids' diet. They'll never know they're eating eggplant!
Karon Powell
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it.
Bernetta Gardner
[email protected]This recipe is a great way to use up leftover rice. I also added some chopped vegetables to the filling.
Shrinil Odedra
[email protected]I love the presentation of this dish. It's so impressive!
Corey Young
[email protected]This dish is perfect for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Yesenia Funez
[email protected]This recipe is a great way to get your kids to eat eggplant. My kids loved it!
dharan limbu
[email protected]This dish was a hit with my family! The eggplant was cooked perfectly and the filling was cheesy and flavorful. I would definitely recommend this recipe.
Casper Gacura
[email protected]I was looking for a new way to cook eggplant and this recipe fit the bill. The eggplant was delicious and the filling was flavorful. I will definitely be making this again.
Md rakib Mia
[email protected]This recipe is a great way to use up leftover eggplant. The eggplant was tender and the filling was tasty. I would definitely make this again.
Ansar Malick
[email protected]I love eggplant and this recipe did not disappoint. The eggplant was cooked to perfection and the filling was cheesy and flavorful. I will definitely be making this again.
Mckenzie Newman
[email protected]This dish was easy to make and so delicious! The eggplant was tender and the filling was flavorful. I served it with a side of roasted vegetables and it was a perfect meal.
ADEYEMI OLABISI ADEOLA
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the filling was delicious. I'll definitely be making this again.
Fake Castiel
[email protected]This eggplant hasselback recipe is a definite keeper! The roasted eggplant was tender and flavorful, and the filling was cheesy and savory. My family loved it!