Hasselback Eggplant Parmesan

Rating: 3.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Carolyn Casner
Source: EatingWell.com, May 2017

Gallery

Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
1 hr 20 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375 degrees F.

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  • 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

Serving Size: 1 eggplant & 1/4 cup sauce
Per Serving:
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.
Exchanges:

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

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Reviews (3)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
ROBPERG
Rating: 5 stars
06/13/2019
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! Read More
Paula Schlotterbeck
Rating: 3 stars
10/27/2017
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 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. Read More
Chelsie
Rating: 2 stars
05/02/2021
Why is this labeled gluten free when you are using bread crumbs?? Read More
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Lisa Valente
Rating: 5 stars
05/09/2017
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. Read More
Alice
Rating: 2 stars
06/21/2021
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. Read More
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