Hasselback Eggplant Parmesan (Recipe)

Jan 17, 2022

Hasselback Eggplant Parmesan (Recipe)

Ingredients

 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

Instructions

 Preheat oven to 375°F.

Spread 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.

 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.

Enjoy!!