Cheesy Baked Hasselback Eggplant

Name: Cheesy Baked Hasselback Eggplant
Ingredients: 1 large eggplant; 2 Roma tomatoes; 1 block mozzarella cheese, sliced; 10 basil leaves; 2 cloves of garlic, sliced into slivers; salt and black pepper to taste; 2 cups marinara (homemade or store bought); 3 tbls olive oil; 1/4 cup chopped parsley

A flavorful baked hasselback eggplant layered with marinara sauce, sliced Roma tomatoes, fresh mozzarella, slivered garlic, and basil leaves.

Original post

Ingredients

1 large eggplant
2 Roma tomatoes
1 block mozzarella cheese, sliced
10 basil leaves
2 cloves of garlic, sliced into slivers
salt and black pepper to taste
2 cups marinara (homemade or store bought)
3 tbls olive oil
1/4 cup chopped parsley

Method

1
Preheat the oven to 375F and line a baking tray with parchment paper.
2
Wash and dry the eggplant.
3
Slice the eggplant lengthways without cutting all the way through the stem, keeping the stem intact.
4
Lightly press on the stem of the eggplant to fan it open.
5
Season with salt and let rest for 20 minutes.
6
Dry the eggplant thoroughly with paper towels and lay it on the prepared baking sheet.
7
Slice the tomatoes and mozzarella thinly.
8
Spoon marinara sauce between each slice of eggplant.
9
Layer the tomato slices, mozzarella slices, garlic slivers, and basil leaves between each eggplant slice.
10
Lightly season the top with salt and pepper, and drizzle with olive oil.
11
Bake for about 40 minutes or until the eggplant is tender and the cheese is melted.
12
Remove from the oven and garnish with chopped parsley before serving.