Here is what you'll need!
EGGPLANT HASSELBACK
Servings: 2-4
INGREDIENTS
1 eggplant
1 cup marinara sauce
Tomato, sliced
Basil
Mozzarella cheese, sliced
1 teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
Olive oil
¼ cup panko
2 tablespoon parmesan cheese, grated
1 teaspoon salt
½ teaspoon pepper
PREPARATION
- Preheat oven to 375°F/190°C.
- Cut eggplant lengthwise, keeping it connected at the stem.
- In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce.
- Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, garlic, and olive oil and cover with foil and bake for 50 minutes until eggplant is tender.
- In a small bowl, combine panko, cheese, salt, and pepper.
- Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown.
- Cut into your desired piece and enjoy!
EGGPLANT HASSELBACK
Servings: 2-4
INGREDIENTS
1 eggplant
1 cup marinara sauce
Tomato, sliced
Basil
Mozzarella cheese, sliced
1 teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
Olive oil
¼ cup panko
2 tablespoon parmesan cheese, grated
1 teaspoon salt
½ teaspoon pepper
PREPARATION
- Preheat oven to 375°F/190°C.
- Cut eggplant lengthwise, keeping it connected at the stem.
- In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce.
- Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, garlic, and olive oil and cover with foil and bake for 50 minutes until eggplant is tender.
- In a small bowl, combine panko, cheese, salt, and pepper.
- Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown.
- Cut into your desired piece and enjoy!
