The Hasselback Eggplant Bake is a delightful twist on a traditional eggplant dish, combining the beautiful presentation of hasselback-style slicing with classic Italian flavors. It’s a satisfying and elegant meal that pairs tender roasted eggplant with rich marinara sauce, gooey mozzarella, and a crispy Parmesan topping. The recipe is easy to prepare and perfect for dinner parties or a comforting weeknight meal. Let’s dive into how to make this incredible eggplant dish!
Ingredients:
- 2 medium eggplants: The star of the dish, eggplants have a soft, spongy texture that absorbs flavors wonderfully while baking.
- 2 tablespoons olive oil, plus more for greasing: Adds richness and helps the eggplant roast to perfection.
- 1 teaspoon kosher salt: To season the eggplant and enhance the other flavors.
- 1/2 teaspoon black pepper: Adds a subtle kick and depth to the overall taste.
- 1 cup marinara sauce: A classic Italian tomato-based sauce that complements the eggplant beautifully.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty layer of flavor and crispness when baked.
- 1 tablespoon fresh basil, chopped: Provides a fresh, aromatic herb note.
- 1 teaspoon fresh garlic, minced: Brings a fragrant and savory flavor to the dish.
- 1/2 teaspoon dried oregano: A classic Italian herb that adds depth and warmth to the dish.
- 1/2 cup mozzarella cheese, shredded: Adds creaminess and that irresistible cheesy stretch when baked.
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C) and grease a baking dish with a little olive oil to prevent the eggplants from sticking.
2. Prepare the Eggplants:
- Slice the eggplants in a hasselback style: Place each eggplant between two wooden spoons or chopsticks to ensure you don’t cut all the way through. Slice the eggplants crosswise into thin sections about 1/4-inch apart, leaving the bottom intact. The wooden spoons or chopsticks will stop your knife from cutting all the way through, allowing the eggplant to stay whole while creating those beautiful, fan-like slices.
- Gently pull apart the slices to ensure even cooking and seasoning.
3. Season the Eggplants:
- Drizzle the eggplants with 2 tablespoons of olive oil, making sure the oil gets between the slices. Then sprinkle the eggplants with kosher salt and black pepper, seasoning both the outside and inside the slices for maximum flavor.
4. Bake the Eggplants:
- Place the eggplants in the greased baking dish and roast in the preheated oven for 25-30 minutes, or until they start to become tender but still hold their shape. The eggplants should be soft enough to fan out slightly but not collapse.
5. Add the Marinara and Cheese:
- Once the eggplants are roasted, spoon the marinara sauce generously between the slices of the eggplant, ensuring that the sauce coats each slice for full flavor infusion.
- Next, sprinkle the minced garlic, fresh basil, and dried oregano over the top of the eggplants for extra flavor.
- Finally, sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the top of the eggplants. Make sure some cheese falls between the slices for extra cheesiness.
6. Bake Again:
- Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. The eggplants should be soft and fully cooked through.
7. Serve:
- Once the eggplant is done baking, remove it from the oven and let it rest for a few minutes. Sprinkle with extra chopped basil for a fresh, aromatic touch.
- Serve the Hasselback Eggplant Bake hot as a main course or side dish. It pairs beautifully with crusty bread or a light salad.
Tips for Perfect Hasselback Eggplant Bake:
- Eggplant Slicing: Be careful while slicing the eggplant in the hasselback style to avoid cutting through the bottom. Using wooden spoons or chopsticks as a guide will help you keep the base intact.
- Choose the Right Eggplant: Smaller to medium-sized eggplants work best for this dish, as they are less likely to be bitter and have fewer seeds.
- Customize the Filling: You can switch up the flavors by adding slices of fresh tomatoes, roasted red peppers, or even pesto between the eggplant slices for extra flavor.
- Cheese Variety: Feel free to mix up the cheeses. You could use Gruyère, provolone, or even ricotta for a creamier texture.
Serving Suggestions:
- With Crusty Bread: Serve alongside a loaf of crusty bread to soak up the extra marinara sauce.
- Over Pasta: Pair the eggplant with pasta for a more filling meal, using the extra marinara sauce as a topping.
- Light Salad: A simple green salad with a lemon vinaigrette would balance out the richness of the cheese and eggplant.
This Hasselback Eggplant Bake is not only visually stunning but also incredibly delicious. It’s a perfect vegetarian dish that feels indulgent yet wholesome. The roasted eggplant, paired with rich marinara sauce and melty cheese, creates a mouthwatering combination that everyone will love. Whether you’re serving it as a main dish or as a side, this recipe is sure to become a favorite in your household!
