Hasselback Eggplant Parm Savory 1. preheat oven to 375°f. in a 9x13 inch baking dish, spread half of the marinara sauce. place 2 wooden chopsticks horizontally on a cutting board. lay 1 eggplant between the chopsticks. starting at one end of eggplant, slice down from the top until the knife hits the chopsticks. repeat until eggplant is sliced completely across, making cuts. Classic eggplant parmesan meets an internet trendy hasselback hack in this recipe. fresh tomatoes are stuffed between pieces of eggplant in this easy 5 ingre.
Hasselback Eggplant Parmesan Recipe Eatingwell 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. Preheat oven to 375°f. in a 9x13 inch baking dish, spread half of the marinara sauce. place 2 wooden chopsticks horizontally on a cutting board. lay 1 eggplant between the chopsticks. starting at one end of eggplant, slice down from the top until the knife hits the chopsticks. repeat until eggplant is sliced completely across, making cuts. Remove the eggplant pan from the oven and uncover. divide the bread crumb mixture evenly and sprinkle on top of both eggplants. return the pan to the oven and bake, uncovered, until the parmesan panko mixture is lightly browned and crispy, about 10 minutes more. top with more torn basil and serve with crusty italian bread. While i need a little bit more going on in my eggplant dish, this is definitely an easy weeknight meal! rating: b. how to make it an a : it’s easy and tasty, but a little heavy on the eggplant. i need more of a crispy breading, so i’ll stick with the real thing. this is a great use of extra eggplant if you only have a minute to prepare, though!.
Hasselback Eggplant Parmesan White Plate Blank Slate Remove the eggplant pan from the oven and uncover. divide the bread crumb mixture evenly and sprinkle on top of both eggplants. return the pan to the oven and bake, uncovered, until the parmesan panko mixture is lightly browned and crispy, about 10 minutes more. top with more torn basil and serve with crusty italian bread. While i need a little bit more going on in my eggplant dish, this is definitely an easy weeknight meal! rating: b. how to make it an a : it’s easy and tasty, but a little heavy on the eggplant. i need more of a crispy breading, so i’ll stick with the real thing. this is a great use of extra eggplant if you only have a minute to prepare, though!. Our hasselback eggplant parm puts a unique spin on a classic by using an internet trendy hack. 燎 with only 5 ingredients, this recipe is a weeknight. Sprinkle the garlic over the eggplant and drizzle with about 2 tablespoons of olive oil. sprinkle with salt and pepper to taste. cover tightly with foil and bake for 40 minutes. meanwhile combine the panko and parmesan in a small dish. after 40 minutes, uncover the eggplant and sprinkle with the panko mixture.
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