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Hasselback Eggplant Parmesan
1 h 20 m
“The coolest way to make classic eggplant parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every ¼ inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.”
1 cup prepared low-sodium marinara sauce
4 small eggplants (about 6 inches long; 1¾ pounds total)
2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
4 ounces fresh mozzarella, thinly sliced into 12 pieces
¼ cup prepared pesto
½ cup whole-wheat panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
1Preheat oven to 375°F.
2Spread sauce in a 9-by-13-inch broiler-safe baking dish. Make crosswise cuts every ¼ inch along each eggplant, slicing almost to the bottom but not all the way through. Carefully transfer the eggplants to the baking dish. Gently fan them to open the cuts wider. Drizzle 2 tablespoons oil over the eggplants. Fill the cuts alternately with mozzarella and pesto (some cuts may not be filled). Cover with foil.
3Bake until the eggplants are very tender, 45 to 55 minutes.
4Combine panko, Parmesan and the remaining 2 teaspoons oil in a small bowl. Remove the foil and sprinkle the eggplants with the breadcrumb mixture.
5Increase the oven temperature to broil. Broil the eggplants on the center rack until the topping is golden brown, 2 to 4 minutes. Top with basil. Serve with the sauce.