Cheesy Baked Hasselback Eggplant by

Cheesy Baked Hasselback Eggplant by . . 1 large eggplant 2 Roma tomatoes 1 block mozzarella cheese, sliced 10 basil leaves 2 cloves of garlic, sliced into slivers salt and black pepper to taste 2 cups marinara (homemade or store bought) 3 tbls olive oil 1/4 cup chopped parsley Preheat the oven to 375F. Line a baking tray with parchment and set aside. Wash and dry the eggplant. Slice the eggplant lengthways without cutting the stem all the way through (the stem should remain intact) Lightly press on the stem of the eggplant to open it. Season with salt and let rest for 20 minutes. Dry the eggplants with paper towels and lay on the baking sheet. Slice tomatoes and mozzarella thinly. Spoon each slice of eggplant with tomato sauce. Layer the tomato, cheese slices and garlic slivers between each eggplant slice (I used 2 pieces of mozzarella and 2 slices of tomato in between each). Slide some basil leaves in between each slice as well. Lightly salt and pepper the top and drizzle with olive oil. (I also like to finish with a sprinkle of chili flakes) Bake for 40 minutes or so (will depend on your oven and the size of the eggplant) or until the eggplant is soft and the cheese is melty. Remove from oven and sprinkle with chopped parsley . Discover a world of delicious and wholesome meals in my new cookbook! 📚🍽️ Dive into 500 keto recipes and an 8-week meal plan, perfect for both seasoned keto enthusiasts and newcomers. 🥑🍲 Click the link in my bio to get your copy now and make every meal a celebration of wellness! - ❤️Follow for more keto tips and recipes. - - • • • • • • • ➖➖➖➖➖➖➖➖➖➖➖➖➖➖

Good

% Daily Values based on a 2,000 calorie diet