Tender slices of eggplant fanned out accordion-style, interlaced with juicy tomato slices and melty cheese, then baked to perfection – this Hasselback Eggplant is a showstopping dish that’s surprisingly simple to make. Ready in just minutes of active preparation, this Mediterranean-inspired recipe transforms humble vegetables into an elegant, flavorful meal that’s perfect as a vegetarian main course or impressive side dish. The beautiful presentation and remarkable flavor combination will have everyone reaching for seconds!
Ingredients
- 2 medium eggplants (about 500g/1.1 lbs each)
- 3 medium tomatoes, thinly sliced (300g/10.5 oz)
- 200g (7 oz or 2 cups) cheese (mozzarella or provolone), thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 teaspoon salt, divided
- 3 tablespoons vegetable oil
- 1 red bell pepper, finely diced (for sauce)
- 2 tablespoons pine nuts (optional)
For the optional side salad:
- 1/4 cabbage, shredded
- 1 sweet pepper, sliced
- 1 cucumber, sliced
- 1 tomato, diced
- Pinch of salt
Instructions
- Prepare the eggplants: Wash the eggplants and cut them in half lengthwise. Using a sharp knife, make crosswise cuts into each eggplant half, about 1/4 inch (0.6 cm) apart, being careful not to cut all the way through so the eggplant stays intact at the bottom.
- Prepare filling: Slice tomatoes and cheese thinly enough to fit between the eggplant cuts.
- Assemble: Carefully insert alternating slices of tomato and cheese into the cuts of the eggplant. Place on a plate temporarily.
- Make herb mixture: In a small bowl, combine minced garlic, chopped parsley, oregano, and half the salt.
- Season: Sprinkle the herb mixture over the filled eggplants, making sure some falls between the slices. Drizzle with 2 tablespoons of vegetable oil.
- Transfer to baking dish: Place the prepared eggplants in a baking dish.
- Bake: Preheat oven to 180°C (350°F) and bake for 40 minutes, or until the eggplant is tender and the cheese is melted and golden.
- Optional pepper sauce: While the eggplant is baking, prepare a simple sauce by sautéing diced red bell pepper with remaining oil and salt in a small pan until soft. Add 1 clove minced garlic and cook for 30 seconds more. Remove from heat and blend until smooth if desired.
- Final touch: During the last 15 minutes of baking, sprinkle pine nuts over the eggplants if using, and spoon some of the pepper sauce over the top.
- Serve: Remove from oven when eggplants are tender and cheese is bubbly. Garnish with additional fresh herbs and serve hot.
Nutritional Information & Timing
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Per Serving (approximate):
- Calories: 320
- Protein: 14g
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 7g
- Sodium: 650mg
Cooking Tips and Tricks
- Slicing technique: Use chopsticks placed alongside the eggplant as guides to prevent cutting all the way through when making the slices.
- Prevent browning: If preparing in advance, brush the cut eggplant with lemon juice to prevent browning.
- Even cooking: For more even cooking, microwave the whole eggplant for 2 minutes before slicing to soften slightly.
- Oil tip: Brush the eggplant with oil before adding fillings to enhance flavor and prevent drying out.
- Cheese melting: For perfectly melted cheese, cover the dish with foil for the first 25 minutes, then remove for the final 15 minutes to allow browning.
Variations and Substitutions
Cheese Options
- Dairy-free: Use plant-based cheese slices for a vegan version.
- Different cheeses: Try feta, goat cheese, or smoked provolone for unique flavor profiles.
Filling Variations
- Mediterranean: Add thin slices of zucchini and yellow squash between the eggplant cuts.
- Italian style: Use basil instead of parsley and add a drizzle of balsamic glaze before serving.
- Protein boost: Add thin slices of prosciutto or salami between layers (for non-vegetarians).
- Grain-free stuffing: Fill with a mixture of mushrooms and spinach instead of tomato.
Seasoning Alternatives
- Spicy kick: Add red pepper flakes to the herb mixture.
- Moroccan twist: Use cumin, coriander, and mint instead of oregano.
- Asian fusion: Replace herbs with ginger, scallions, and soy sauce.
Common FAQs
Q: Can I prepare this dish ahead of time? A: Yes! You can slice and assemble the eggplants up to 24 hours in advance. Keep refrigerated and covered until ready to bake. Allow an extra 5-10 minutes of baking time if cooking from cold.
Q: My eggplant tastes bitter. How can I prevent this? A: To reduce bitterness, you can salt the eggplant slices and let them sit for 30 minutes before rinsing and patting dry. However, most modern eggplant varieties have been bred to be less bitter.
Q: Can I grill this instead of baking? A: Absolutely! Wrap the prepared eggplants in foil and grill over medium heat for approximately 30-35 minutes, or until tender.
Q: How do I know when the eggplant is fully cooked? A: The eggplant should be easily pierced with a fork and have a creamy, tender texture when fully cooked. The skin will appear wrinkled and the cheese should be melted and bubbly.
Q: Can I freeze leftovers? A: While possible, freezing isn’t recommended as the texture of the eggplant and tomatoes will change upon thawing. This dish is best enjoyed fresh.
Storage and Make-Ahead Tips
- Refrigerator storage: Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheating: Reheat in a 350°F (180°C) oven for 10-15 minutes until warmed through. Avoid microwave reheating as it can make the eggplant soggy.
- Make-ahead components: Prepare the herb mixture and slice the cheese and tomatoes a day ahead to save time. Store each component separately in the refrigerator.
- Partial make-ahead: You can partially bake the dish for 20 minutes, cool completely, then refrigerate. Finish baking for 25-30 minutes when ready to serve.
- Sauce storage: The pepper sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Gently reheat before serving.
This Hasselback Eggplant recipe transforms a humble vegetable into an elegant, satisfying dish that’s perfect for entertaining or everyday meals. The combination of tender eggplant, juicy tomatoes, and melted cheese creates a symphony of flavors and textures that’s sure to impress even the most discerning palate. Enjoy the beautiful presentation and delicious taste of this creative vegetarian dish!
