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Hasselback eggplant topped with melted cheese and fresh herbs on a white plate, garnished with marinara sauce

Hasselback Eggplant with Greek Flavors

This Hasselback eggplant recipe combines bold Mediterranean flavors with nutritious ingredients. Perfectly baked with marinara, melty cheese, and vibrant veggies, it's vegetarian, gluten-free, and irresistibly delicious!
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 1 large eggplant (about 1 1/2 pounds)
  • Kosher salt
  • 1 plum tomato, thinly sliced
  • 1 small zucchini (about 4 ounces), thinly sliced on the bias
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried oregano
  • Pinch crushed red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 cups marinara sauce
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup shredded low-moisture whole-milk mozzarella
  • 1/2 cup crumbled feta

Instructions
 

  • Slice a small strip of skin from one side of the eggplant so it lies flat.
  • Cut 6 more vertical slices up to the stem at about 1/2-inch intervals, leaving the slices attached at the stem to create a fan shape.
  • Season the slices with 1 teaspoon of salt. Let the eggplant rest for 15-20 minutes to soften and make the slices pliable.
  • Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  • In a bowl, mix tomatoes, zucchini, garlic, 1/2 teaspoon oregano, red pepper flakes, and 1/4 teaspoon salt. Drizzle with 1 tablespoon olive oil and toss well. Let sit 5-10 minutes to release the vegetable juices.
  • In a separate bowl, stir together marinara sauce, the remaining 1/2 teaspoon oregano, and cinnamon.
  • Combine mozzarella and feta cheese in another bowl and toss to mix.
  • After the eggplant has softened, pat it dry and place it on the prepared baking sheet. Fan out the slices gently and press down to keep them open.
  • Brush the cut sides of the eggplant with half of the marinara sauce. Distribute the vegetable mixture evenly between the slices and on top.
  • Sprinkle half of the cheese mixture over the vegetables and eggplant. Add the reserved vegetable juices to the remaining olive oil and drizzle this mixture over the entire eggplant.
  • Drizzle with the remaining marinara sauce and top with the rest of the cheese mixture.
  • Bake for 1 hour to 1 hour 20 minutes, or until the eggplant is tender and the cheese is golden-brown and bubbly.