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Eggplant Hasselback

Delight in the elegance of eggplant hasselback, where tender, earthy eggplant is sliced and stuffed with a medley of delectable ingredients. This unique creation is a feast for both the eyes and the palate.

Tasty Team
94% would make again
Eggplant Hasselback


for 2 servings

  • 1 eggplant
  • 1 cup marinara sauce (260 g)
  • tomato, sliced
  • fresh basil
  • mozzarella cheese, sliced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cloves garlic, minced
  • olive oil
  • ¼ cup panko breadcrumbs (10 g)
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper

Nutrition Info

  • Calories 243
  • Fat 8g
  • Carbs 41g
  • Fiber 8g
  • Sugar 14g
  • Protein 6g

Estimated values based on one serving size.


  1. Preheat oven to 375°F (190°C).
  2. Cut eggplant lengthwise, keeping it connected at the stem.
  3. In a baking dish, place marinara sauce and spread to cover the bottom.
  4. Place the eggplant directly on the sauce.
  5. Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
  6. Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
  7. In a small bowl, combine panko, cheese, salt, and pepper.
  8. Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
  9. Cut into your desired size pieces.
  10. Enjoy!
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Eggplant Hasselback