Eggplant Hasselback

Eggplant hasselback recipe

Embark on a culinary journey with our Eggplant Hasselback recipe, a delightful fusion of Mediterranean flavors and Swedish culinary finesse. Inspired by the iconic Hasselback potatoes, this dish showcases the versatility of eggplant with its crispy exterior and tender interior. Each slice of eggplant is carefully seasoned and roasted to perfection, offering a symphony of flavors in every bite. Whether you're an experienced chef or an adventurous home cook, this Eggplant Hasselback promises to elevate your dining experience with its irresistible taste and elegant presentation.


  • 1 eggplant
  • 2 tomatoes, sliced
  • 1 ball of mozzarella, sliced
  • 8 - 12 basil leaves
  • 2 garlic cloves, thinly sliced
  • 1 - 2 cups of marinara sauce
  • 3 tbsp extra virgin olive oil
  • chopped parsley for topping
  • salt and pepper
  • chili flakes (optional)



  1. Slice the eggplant lengthwise without cutting off the stem, about 1 cm per slice.
  2. Open the slices and salt each side generously. Let it rest for about 20 minutes.
  3. Set the oven to 400°F/200°C.
  4. Spread marinara on each slice using a spoon.
  5. Layer 2 pieces of tomatoes and mozzarella between each slice of eggplant and add some garlic and basil.
  6. Drizzle with olive oil and season with salt, and pepper and sprinkle with some chili flakes (optional).
  7. Bake in the oven for 40 minutes until the eggplant is soft and the cheese has melted.
  8. Serve with some additional marinara sauce and top with fresh parsley.

 eggplant on a wooden cutting board with sorting compartments

sliced eggplant

tomatoes and mozzarella on a wooden cutting board

tomatoes and mozzarella on a wooden cutting board

eggplant in a cast iron pan

eggplant hasselback in a cast iron serving pan skillet

eggplant hasselback layered with mozzarella, tomatoes, garlic and basil

baked eggplant hasselback

baked hassleback eggplant


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