Hasselback eggplant Parmesan
 
Prep time
Cook time
Total time
 
Make hasselback eggplant Parmesan in minutes with this easy method. Eggplant, tomatoes, mozzarella and basil feature in this new take on the classic.
Author:
Recipe type: Side
Cuisine: Italian
Serves: 4-6servings
Ingredients
  • 1 whole eggplant, stem trimmed
  • 1 cup marinara sauce
  • 8 oz. fresh mozzarella, sliced
  • 1 medium tomato, sliced
  • about 10 fresh basil leaves
  • 1 clove garlic, minced
  • Extra virgin olive oil
  • ½ cup panko breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
Instructions
  1. Preheat oven to 375F.
  2. Slice the eggplant hasselback-style - slice the eggplant into ¼-inch thick slices, stopping about ¼ inch before reaching the bottom of he eggplant. The eggplant should stay in one piece.
  3. Spread the marinara sauce in the bottom of a baking dish large enough to comfortable hold the eggplant.
  4. Place on slice of mozzarella in the first cut of the eggplant. Place a slice of tomato and 2 basil leaves in the next. Continue, alternating mozzarella and tomato/basil until all slices are filled.
  5. Place the eggplant on top of the sauce. Sprinkle the garlic over the eggplant and drizzle with about 2 tablespoons of olive oil. Sprinkle with salt and pepper to taste.
  6. Cover tightly with foil and bake for 40 minutes.
  7. Meanwhile combine the panko and Parmesan in a small dish.
  8. After 40 minutes, uncover the eggplant and sprinkle with the panko mixture. Return to the oven and bake until panko is golden brown, about 5-10 minutes.
Recipe by white plate blank slate at https://whiteplateblankslate.com/hasselback-eggplant-parmesan/