Hasselback Eggplant
Prep Time
Cooking Mode
2 medium eggplants
1 jar Panache or Compliments Marinara Sauce
1 can chopped tomatoes
5 tbsp Compliments Extra-Virgin Olive Oil, divided
2 tsp granulated sugar
2 ½ cups shredded Compliments Mozzarella
2 sprigs basil, leaves removed, and torn
2 cloves garlic, minced
¾ tsp Compliments Dried Oregano
½ tsp salt, divided
½ tsp freshly ground pepper
For parmesan topping:
¾ cup finely grated Panache Parmigiano Reggiano
½ cup panko breadcrumbs
Pinch of salt
4 tsp Compliments Extra-Virgin Olive Oil
2 medium eggplants
1 jar Panache or Compliments Marinara Sauce
1 can chopped tomatoes
5 tbsp Compliments Extra-Virgin Olive Oil, divided
2 tsp granulated sugar
2 ½ cups shredded Compliments Mozzarella
2 sprigs basil, leaves removed, and torn
2 cloves garlic, minced
¾ tsp Compliments Dried Oregano
½ tsp salt, divided
½ tsp freshly ground pepper
For parmesan topping:
¾ cup finely grated Panache Parmigiano Reggiano
½ cup panko breadcrumbs
Pinch of salt
4 tsp Compliments Extra-Virgin Olive Oil
Directions
1Preheat the oven to 180°C (375°F).
2Cut eggplants into ½-inch thick slices crosswise, stopping ¼-inch from the bottom to prevent eggplant from falling apart.
3Stir together marinara sauce, chopped tomatoes, 2 tbsp olive oil and sugar in a 13 x 9-inch baking dish. Arrange the eggplants on top; place on a baking sheet.
4In a bowl, toss mozzarella, basil, garlic, oregano, ½ tsp each salt and pepper to combine. Brush the remaining 3 tbsp olive oil between each slice and on top of the eggplant; divide the mozzarella mixture and fill inside each eggplant slice.
5Cover with foil and bake until eggplant is very tender, about 60 minutes.
6In a small bowl, combine the parmesan and panko breadcrumbs, sprinkle with salt. Remove eggplant from the oven and top with the breadcrumb mixture; sprinkle over eggplant and return to the oven.
7Bake, uncovered, until topping is crispy and browned, 15 to 20 minutes. Serve with crusty bread for dipping into the sauce.
Tips
1
This side dish is even better the next day! Once reheated, the cheese melts into the marinara sauce for a rich and bright sauce.
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Personal Note
Personal Note
