Make hasselback eggplant Parmesan in minutes with this easy method. Eggplant, tomatoes, mozzarella and basil feature in this new take on the classic.
Author: Erin Berdan
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
Preheat oven to 375F.
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.
Spread the marinara sauce in the bottom of a baking dish large enough to comfortable hold the eggplant.
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.
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.
Cover tightly with foil and bake for 40 minutes.
Meanwhile combine the panko and Parmesan in a small dish.
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/