Healthy Recipes Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Eggplant Recipes Hasselback Eggplant Parmesan 4.0 (8) 7 Reviews 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on November 13, 2018 Print Share Share Tweet Pin Email Prep Time: 25 mins Additional Time: 55 mins Total Time: 1 hrs 20 mins Servings: 4 Yield: 4 servings Nutrition Profile: Bone Health Egg Free Gluten-Free Healthy Aging Healthy Pregnancy High Calcium Low Sodium Low-Calorie Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 cup prepared low-sodium marinara sauce 4 small eggplants (about 6 inches long; 1 3/4 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 Directions 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. Print Nutrition Facts (per serving) 349 Calories 23g Fat 24g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 349 % Daily Value * Total Carbohydrate 24g 9% Dietary Fiber 7g 26% Total Sugars 9g Protein 14g 29% Total Fat 23g 29% Saturated Fat 7g 33% Cholesterol 25mg 8% Vitamin A 486IU 10% Vitamin C 8mg 9% Folate 47mcg 12% Sodium 405mg 18% Calcium 382mg 29% Iron 2mg 12% Magnesium 44mg 10% Potassium 530mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved