Hasselback Potatoes with Macadamia Nut Pesto
You can never have too many side dish recipes, so give Hasselback Potatoes with Macadamia Nut Pesto a
Hasselback Greek Eggplant
Ingredients
- 1 large eggplant (about 1 1/2 pounds)
- Kosher salt
- 1 plum tomato, thinly sliced
- 1 small zucchini (about 4 ounces), thinly sliced on the bias
- 1 clove garlic, finely chopped
- 1 teaspoon dried oregano
- Pinch crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 1/4 cups marinara sauce
- 1/4 teaspoon ground cinnamon
- 3/4 cup shredded low-moisture whole-milk mozzarella
- 1/2 cup crumbled feta
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