Hasselback Eggplant Parmesan Eatingwell

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. Using the hasselback method on a whole eggplant is the most creative and easiest way to make classic eggplant parm. the slices give spots for adding it lots.

Hasselback Eggplant Parmesan Eatingwell Youtube Preheat oven to 425°f. line a large rimmed baking sheet with foil; set a wire rack on the baking sheet. cut eggplant lengthwise into 4 (¾ inch thick) slices, keeping stem intact. place panko, flour and egg in 3 separate wide, shallow bowls. stir italian seasoning, garlic powder and onion powder into the panko. Directions. position racks in middle and lower thirds of oven; preheat to 400°f. coat 2 baking sheets and a 9 by 13 inch baking dish with cooking spray. whisk eggs and water in a shallow bowl. mix breadcrumbs, 1 4 cup parmesan and italian seasoning in another shallow dish. Hasselback eggplant parmesan: plenty of melty cheese, sauce and crunchy breadcrumbs here! save & print the recipe: spr.ly 61868ljsq. 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.

How To Make Hasselback Eggplant Parmesan Eatingwell Hasselback eggplant parmesan: plenty of melty cheese, sauce and crunchy breadcrumbs here! save & print the recipe: spr.ly 61868ljsq. 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. Whapreheat your oven to 375 degrees f. in a medium sauce pot, heat a little olive oil, add in the chopped onion, grated carrot and chopped zucchini and fry on medium heat for at least 5 mins. drop 3 pods of the garlic and mix well. add the chopped tomatoes and herbs.