Hasselback Eggplant Bake


Inspired by a Swedish technique dating back to the 1700s, this Hasselback Eggplant Bake is a modern twist on the classic Hasselback potato. By slicing eggplants accordion-style, each cut absorbs layers of flavor—marinara, cheese, herbs—making this dish as visually striking as it is delicious. Ideal for weeknight dinners or a show-stopping side for guests.


2 medium eggplants

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


Directions:

1. Preheat oven to 375°F and grease a baking dish.

2. Slice eggplants thinly without cutting through the base.

3. Brush with olive oil and season with salt and pepper.

4. Spoon marinara into slits and add minced garlic.

5. Mix Parmesan, basil, oregano; fill slits with mixture.

6. Bake 25 mins until softened.

7. Top with mozzarella and bake 10–15 mins more.

8. Cool briefly before serving, garnish with basil.


Prep Time: 15 minutes

Kcal: 230 per serving

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