Hasselback Eggplant Parmesan

Very interesting receipe. I tweaked it a little by adding a can of tin tomatoes to the basil tomatoes sauce. I added more olive oil to the breadcrumbs. I used a brush to add the olive oil, pesto to the aubergine. Due to previous rating I was worried the aubergine would come out watery. Mine didn't. I cut my mozzarella cheese in smaller pieces and added inbetwwen every cut. Really recommend this receipe. It was was delicious.

Terrible. While the dish came out looking beautiful - every bit as pretty as the recipe here, it was a culinary disaster. The eggplant should have had the water drawn out first, and precooked. It was watery, and it took much longer to cook than the recipe indicates. We finally gave up, and put portions in the microwave. But it turned out it wasn't worth bothering with, as it was so watery. I have always had great success with eggplant parmigiana by first broiling the sliced eggplant, and then assembling the casserole, but this sounded interesting.

Why is this labeled gluten free when you are using bread crumbs??

This was the best, easiest and healthiest eggplant parm I've ever tasted. I either use my own marinara sauce or store bought Rao's. YUMMY!

This looks delicious, and I hope to try it and rate it soon (it won't let me post without a star rating so I am putting down a 3 for now)... I just wanted to mention that if you're going to tag a recipe gluten free but include ½ cup whole-wheat panko breadcrumbs you should really list an alternate ingredient/option. I'm a Celiac, so I watch gluten-y ingredients carefully, but others might miss it and become ill.

This recipe is delicious. It's a really fun take on eggplant parm and healthier than deep frying the eggplant and dousing it with breadcrumbs.