Hasselback Eggplant Bake

Hasselback Eggplant Bake is a stunning and flavorful dish that brings together the soft, roasted richness of eggplant with bold Mediterranean-style fillings like tomatoes, garlic, herbs, and cheese. I slice the eggplant accordion-style so each bite is infused with flavor and every slice turns golden and tender in the oven.

Why You’ll Love This Recipe

I love how this dish is both visually impressive and incredibly satisfying. It’s the perfect balance of healthy and hearty — the eggplant soaks up all the garlicky, cheesy goodness without feeling heavy. Plus, it’s easy to prep, super versatile, and works as a main or side dish. Whether I’m serving vegetarians or just trying to get more veggies on the table, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large eggplants

• Olive oil

• Garlic, minced

• Cherry tomatoes or sliced Roma tomatoes

• Mozzarella cheese, sliced or shredded

• Parmesan cheese

• Fresh basil or parsley

• Salt and pepper

• Optional: balsamic glaze for drizzling

Directions

1. I preheat the oven to 400°F (200°C) and lightly oil a baking dish.

2. I cut the eggplants in half lengthwise, then make deep slices across each half without cutting all the way through — about ½ inch apart.

3. I brush olive oil all over and between the slices, then season with salt and pepper.

4. I stuff thin slices of tomato, minced garlic, and mozzarella into the slits of each eggplant.

5. I sprinkle grated parmesan over the top and cover the dish with foil.

6. I bake for about 30 minutes, then uncover and bake another 15–20 minutes until the eggplant is soft and golden.

7. I top it with fresh basil or parsley and drizzle with balsamic glaze if I want a sweet finish.

Servings and timing

This recipe makes 2 to 4 servings, depending on whether I serve it as a main or a side. It takes about 15 minutes to prep and 45 to 50 minutes to cook.

Variations

When I want to add protein, I sometimes tuck in slices of cooked sausage or use ricotta cheese for a creamy variation. I’ve also made a vegan version with dairy-free cheese or just used seasoned breadcrumbs and more veggies. For extra flavor, I mix pesto or marinara into the slits before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or toaster oven at 350°F until warmed through. The microwave works too, but it can soften the texture more than I prefer.

FAQs

What’s the best way to slice eggplant Hasselback-style?

I place chopsticks or wooden spoons on either side of the eggplant while slicing to avoid cutting all the way through.

Can I make this ahead of time?

Yes, I often prep the eggplants with filling and keep them in the fridge for a few hours before baking. I add a few extra minutes to the cooking time if starting cold.

Can I freeze this dish?

I don’t recommend freezing it — eggplant tends to get mushy after thawing. It’s best enjoyed fresh or from the fridge within a few days.

Is this dish vegetarian?

Yes, it’s completely vegetarian. I can also make it vegan by using plant-based cheese or skipping the dairy altogether.

What can I serve with Hasselback Eggplant?

I usually pair it with a grain like quinoa, couscous, or crusty bread. It also goes great alongside grilled meats or a fresh green salad.

Conclusion

Hasselback Eggplant Bake is one of those dishes that feels fancy but is secretly simple. It’s healthy, hearty, and packed with flavor in every slice. I love how it turns humble eggplants into a show-stopping meal that’s easy to customize and fun to serve — whether it’s a casual dinner or a special gathering.