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The coolest way to make classic eggplant parm--and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.

Source: EatingWell.com, May 2017


Read the full recipe after the video.

Recipe Summary

25 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Spread sauce in a 9-by-13-inch broiler-safe baking dish. Make crosswise cuts every 1/4 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.

  • Bake until the eggplants are very tender, 45 to 55 minutes.

  • Combine panko, Parmesan and the remaining 2 teaspoons oil in a small bowl. Remove the foil and sprinkle the eggplants with the breadcrumb mixture.

  • Increase 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.

Nutrition Facts

1 eggplant & 1/4 cup sauce
349 calories; protein 14.4g; carbohydrates 24.3g; dietary fiber 7.3g; sugars 9.4g; fat 22.8g; saturated fat 6.5g; cholesterol 25.3mg; vitamin a iu 486.1IU; vitamin c 8mg; folate 46.8mcg; calcium 382.2mg; iron 2.2mg; magnesium 43.5mg; potassium 530.1mg; sodium 405.1mg; thiamin 0.1mg.

3 fat, 3 vegetable, 1 medium-fat protein, 1/2 starch