Hasselback Eggplant Parmesan вђ Artofit 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. 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.
Hasselback Eggplant Parmesan вђ Artofit 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. 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. 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. 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.
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