Looking for a delicious and easy vegetarian dish? This Hasselback Eggplant with Mozzarella recipe is the perfect choice! Combining tender eggplant, juicy tomatoes, and melted mozzarella, this dish is bursting with Mediterranean flavours. Layered with rich marinara sauce and seasoned with oregano and olive oil, it's baked to perfection for a soft, cheesy, and satisfying meal. Ideal for a weeknight dinner or a special occasion, this hassle-free recipe is sure to impress. Plus, it's simple to prepare, making it a great option for any home cook looking to try something new!
Ingredients:
- 1 Large eggplant
- 2 Tomatoes, sliced
- 1 Ball Mozzarella cheese, sliced
- 2 Cups marinara sauce (homemade or bought)
- 3 Tbsp olive oil
- 1 Tbsp dried oregano
- A handful of fresh Italian parsley, chopped.
- S & P to taste
Method:
- Preheat oven at 190 C.
- Line an oven tray with baking paper.
- 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.
- Slice tomatoes and mozzarella cheese.
- Spoon each side of the eggplant with tomato sauce. Then layer the tomato and cheese slices between each eggplant slice.
- Season with salt and pepper, drizzle with olive oil and sprinkle dried oregano.
- Bake in th oven for around 40 mins, or until the eggplant is soft and the cheese is melted.
- Remove from the oven, sprinkle with freshly chopped parsley and serve immediately. Careful, it will be hot! Enjoy!
