Description
Tender hasselback-style eggplants roasted until golden, nestled in a rich homemade tomato basil sauce, and topped with crispy breadcrumbs, Parmesan, and a dollop of fresh pesto.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup fresh basil, chopped
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/3 cup panko breadcrumbs
- 3 tablespoons pesto
Instructions
- Preheat your oven to 400°F (200°C) and grease a baking dish.
- In a saucepan, heat 2 tablespoons olive oil. Sauté garlic until fragrant. Add crushed tomatoes, tomato paste, salt, pepper, and basil. Simmer for 10–15 minutes.
- Pour the tomato sauce into the baking dish.
- Slice the eggplants hasselback-style (thin slices without cutting all the way through) and place them over the sauce.
- Drizzle with remaining olive oil and season with salt. Spoon some sauce between the slices.
- Cover with foil and bake for 30 minutes. Remove foil, top with Parmesan and breadcrumbs, and bake uncovered for 20 more minutes.
- Top with pesto and let rest 5 minutes before serving.
Notes
- Use chopsticks or wooden spoons on each side of the eggplant to avoid slicing through.
- Broil at the end for extra crispiness on top.
- Can be prepped ahead and reheated in oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 270
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg