Cheesy Baked Hasselback Eggplant by @jorgelavelar

1h

4 servings

🍆

1 large

Eggplant

🍅

2

Roma tomatoes

🧀

1 block

Mozzarella cheese

🌿

10

Basil leaves

🧄

2 cloves

Garlic

🧂

1 to taste

Salt

⚫

1 to taste

Black pepper

🍅

470 ml

Marinara sauce

🫒

45 ml

Olive oil

🌿

15 g

Parsley

  1. Preheat

    Preheat the oven to 375F. Line a baking tray with parchment and set aside.

  2. Wash
    • eggplant
    • salt

    Wash and dry the eggplant. Slice the eggplant lengthways without cutting the stem all the way through. Lightly press on the stem of the eggplant to open it. Season with salt and let rest for 20 minutes.

  3. Lay
    • eggplant

    Dry the eggplants with paper towels and lay on the baking sheet.

  4. Slice
    • Roma tomatoes
    • mozzarella cheese
    • garlic

    Slice tomatoes and mozzarella thinly. Spoon each slice of eggplant with tomato sauce. Layer the tomato, cheese slices, and garlic slivers between each eggplant slice. Slide some basil leaves in between each slice as well.

  5. Bake
    • salt
    • olive oil
    • eggplant

    Lightly salt and pepper the top and drizzle with olive oil. Bake for 40 minutes or until the eggplant is soft and the cheese is melty.

  6. Sprinkle
    • parsley

    Remove from oven and sprinkle with chopped parsley.

Cheesy Baked Hasselback Eggplant by @jorgelavelar

1h

4 servings

🍆

1 large

Eggplant

🍅

2

Roma tomatoes

🧀

1 block

Mozzarella cheese

🌿

10

Basil leaves

🧄

2 cloves

Garlic

🧂

1 to taste

Salt

⚫

1 to taste

Black pepper

🍅

470 ml

Marinara sauce

🫒

45 ml

Olive oil

🌿

15 g

Parsley

Preparation Steps

  1. Step 1/6

    Preheat the oven to 375F. Line a baking tray with parchment and set aside.

    🍳baking tray
    📜parchment paper

  2. Step 2/6

    Wash and dry the eggplant. Slice the eggplant lengthways without cutting the stem all the way through. Lightly press on the stem of the eggplant to open it. Season with salt and let rest for 20 minutes.

    🍆eggplant
    🧂salt
    🔪knife
    🧻paper towels

  3. Step 3/6

    Dry the eggplants with paper towels and lay on the baking sheet.

    🧻paper towels
    🍳baking tray

  4. Step 4/6

    Slice tomatoes and mozzarella thinly. Spoon each slice of eggplant with tomato sauce. Layer the tomato, cheese slices, and garlic slivers between each eggplant slice. Slide some basil leaves in between each slice as well.

    🍅Roma tomatoes
    🧀mozzarella cheese
    🧄garlic
    🍅marinara sauce
    🌿basil leaves
    🔪knife

  5. Step 5/6

    Lightly salt and pepper the top and drizzle with olive oil. Bake for 40 minutes or until the eggplant is soft and the cheese is melty.

    🧂salt
    ⚫black pepper
    🫒olive oil

  6. Step 6/6

    Remove from oven and sprinkle with chopped parsley.

    🌿parsley

Composition

Ingredients

Types

Vegetables, Dairy, Herbs, Spices, Sauces, Oils

Ingredients

eggplant, Roma tomatoes, mozzarella cheese, basil leaves, garlic, salt, black pepper, marinara sauce, olive oil, parsley

Allergens

Dairy

Dietetics

Dietary regimen

Gluten-Free, Vegetarian

Calories

250 kcal

Macro nutrients

Protein: 10g, Fat: 15g, Carbohydrates: 20g, Sugar: 5g, Fiber: 6g

Nutritional Information

Minerals

Calcium: 200mg, Iron: 1.5mg

Vitamins

Vitamin C: 15mg, Vitamin A: 600IU

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

knife, baking tray, parchment paper, paper towels

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Soft, Cheesy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)