Baked Hasselback Eggplant with Tomato Basil Sauce

Ingredients

• 14 small eggplant(800g)
• 25 tablespoon olive oil(70g)
• 31 teaspoon thyme(2g)
• 41 teaspoon oregano(2g)
• 51 teaspoon paprika(2g)
• 60.5 teaspoon salt(3g)
• 70.25 teaspoon chili flakes(1g)
• 82 mozzarella ball(250g)
• 90.5 cup parmesan (grated)(50g)
• 100.5 cup breadcrumbs(60g)
• 110.25 cup fresh basil leaves(5g)
• 121 can chopped tomatoes (canned)(400g)
• 131 teaspoon tomato paste(6g)
• 141 garlic clove(5g)
• 150.5 onion(50g)
• 160.25 teaspoon black pepper(1g)

Instructions

1. 1Preheat oven to 200°C (392°F).
2. 2Mix olive oil, paprika, thyme, and oregano together.
3. 3Slice eggplants thinly, keeping the base intact.
4. 4Brush the spice oil inside and outside the eggplants, sprinkle with salt.
5. 5Bake eggplants for 40 minutes at 200°C.
6. 6Meanwhile, cook onion and garlic in a little olive oil until soft.
7. 7Add chopped tomatoes, tomato paste, and black pepper. Simmer until thickened.
8. 8Remove eggplants from oven. Tuck mozzarella, parmesan, and fresh basil leaves between slices.
9. 9Sprinkle breadcrumbs on top.
10. 10Bake for an additional 10 minutes at 190°C (374°F).
11. 11Serve hot over the tomato basil sauce.