Hasselback Greek Eggplant 🤤

It fans out to guarantee that lots of surface area gets nice and browned! 🍆

Get Amy Stevenson’s recipe 👇
🎥: Diane Morrisey

Hasselback Greek Eggplant
Recipe courtesy of Amy Stevenson for Food Network Kitchen
Level: Easy
Total: 1 hr 45 min
Active: 25 min
Yield: 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

Directions
Slice a small strip of skin from one side of the eggplant so it lies flat. Cut 6 more slices vertically all the way up to the stem of the eggplant at about 1/2-inch intervals; make sure to leave the slices attached at the stem like a fan.

Season the slices with 1 teaspoon salt. Let the eggplant sit for 15 to 20 minutes to allow the salt to soften the flesh and make it slightly pliable.

Meanwhile, preheat oven to 375 degrees F and line a baking sheet with parchment.

Combine the tomato, zucchini, garlic, 1/2 teaspoon oregano, the red pepper flakes and 1/4 teaspoon salt. Drizzle with 1 tablespoon olive oil and toss well. Let sit for 5 to 10 minutes for the vegetables to give up their juices.

Stir together the marinara, remaining 1/2 teaspoon oregano and the cinnamon in a small bowl. Combine the mozzarella and feta in another small bowl and toss.

Once the eggplant has softened a bit, pat it dry and place on the prepared baking sheet. Fan the slices open and gently press down on the eggplant so it stays fanned. Brush the cut sides with about half of the sauce. Distribute the vegetables evenly between and over the slices, reserving the juices in the bowl. Sprinkle the cut sides with about half of the cheese mixture. Stir the remaining tablespoon of olive oil into the vegetable juices in the bowl and drizzle the mixture all over the eggplant. Drizzle with the remaining marinara and sprinkle with the remaining cheese mixture. Bake until the eggplant is tender when pierced with a knife near the stem and the cheese is browned and crusty, 1 hour to 1 hour 20 minutes.

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