A one-tray eggplant “hasselback” parmigiana

Preheat the oven to 200°C (180°F). Cut a stock standard eggplant in half lengthwise. To prevent cutting through, pierce a skewer 1cm up from the cut side. Then make a slit in the eggplant with a knife until you reach the skewer, 1cm apart. Remove skewer. Generously coat with olive oil, season well, then bake for about 30 mins.

Remove from oven and place slices of fresh mozzarella (125g ball) in every other slit. Pour over jar of Home Base in between slices and around the eggplant. Shower with parmesan and breadcrumbs, drizzle with olive oil, and season again.

Back in the oven for 20 minutes until golden, bubbly, and irresistible. Optional: add basil oil, basil leaves, or pesto. Serve with toasted bread. Enjoy!

You can view this recipe on Instagram here.

 

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