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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