Indulge in a tantalizing twist on the beloved Parmigiana with our Hasselback Aubergine Parmigiana recipe! This dish combines the rich flavors of roasted aubergine, tangy tomato sauce, gooey mozzarella, and savory Parmesan, all topped with fresh basil leaves for a burst of herbal freshness. It’s a dish that celebrates the beauty of simplicity while offering a delightful culinary experience. Perfect for vegetarians and anyone craving a comforting, yet elegant meal.
In our household, the Hasselback Aubergine Parmigiana isn’t just a recipe; it’s a cherished tradition. Every time we prepare it, it’s like a culinary celebration. I remember the first time I made it for my husband, who was initially skeptical about eggplant being the star of the dish. However, as soon as he took the first bite, his eyes widened in amazement, and he declared it one of the best meals he’d ever had. Since then, it has become a staple in our home. We’ve even involved our little ones in the preparation process, turning it into a fun family activity. Now, it’s not just about the delicious flavors but also about the memories we create around the dinner table.
“Why This Hasselback Aubergine Parmigiana Is Your New Go-To Dinner!”
- Experience the perfect harmony of flavors with roasted aubergine, tomato sauce, mozzarella, Parmesan, and fresh basil.
- Impress your guests or treat your family to a visually stunning dish that’s as delicious as it is beautiful.
- Enjoy a vegetarian delight that’s hearty enough to satisfy any appetite.
- Elevate your cooking repertoire with this simple yet sophisticated recipe that’s sure to become a favorite.
- Delight in the ease of preparation and the joy of sharing this culinary masterpiece with your loved ones.
Ingredients:
- 1 aubergine (about 400g / 0.88 lb)
- 200g (7 oz) tomato pasta sauce
- 200g (7 oz) mozzarella, thinly sliced
- A handful of cherry tomatoes, thinly sliced
- A handful of fresh basil leaves
- 50g (1.76 oz) grated Parmesan
- 100g (3.5 oz) fresh breadcrumbs
Directions:
- Preheat your oven to 180°C (350°F).
- Slice the aubergine in half lengthwise and score it hasselback-style, making crosswise cuts about 1/4 inch apart, being careful not to slice all the way through.
- Drizzle the aubergine halves with oil, season with salt and pepper, and bake for 20 minutes until slightly softened.
- Spread the tomato sauce evenly in the bottom of a baking dish.
- Place the sliced mozzarella and cherry tomatoes into the cuts of the aubergine, alternating between the two.
- Sprinkle the grated Parmesan over the top of the aubergine.
- Bake for an additional 20 minutes or until the aubergine is tender and the cheese is golden and bubbly.
- Remove from the oven and garnish with fresh basil leaves.
- Serve hot, alongside a refreshing green salad.
Notes:
- You can customize this dish by adding other ingredients such as roasted garlic, olives, or your favorite herbs.
- For a vegan version, simply omit the mozzarella and Parmesan or use dairy-free alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
