Eggplant Pull-Apart "Bread"
By Rian Handler
Approved by the Delish Test Kitchen

Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
8 - 10
Prep Time:
15 mins
Total Time:
1 hr 15 mins
So cheesy and garlicky, you won't even miss the carbs.
BUY NOW: White Porcelain Serving Platter, $14, amazon.com.
Advertisement - Continue Reading Below
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 Tbsp. grated Parmesan
- 2 Tbsp. chopped fresh parsley
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 4 medium or 2 large eggplants
- 1 1/2 cups shredded mozzarella
Directions
- Step 1Preheat oven to 400°. In a small bowl, mix together olive oil, Parmesan, parsley, garlic, salt, and pepper.
- Step 2Score each eggplant into a large crosshatch pattern--careful not to cut all the way through. Brush with oil mixture, making sure it gets into the cracks. Then, stuff with mozzarella.
- Step 3Wrap each eggplant in foil, place on a large baking sheet, and bake until tender and melty, 1 hour.
- Step 4Let cool 5 minutes before serving.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below